This one-bowl breakfast-bread is quick to assemble. Serve it on a fancy plate to add some “wow” to your breakfast table.

The rosemary-cheese soda bread was a hit, but I wanted something sweeter this morning. This adaptation of the savory recipe adds some sugar, a touch of cinnamon, a hint of orange, and plenty of chocolate chips. The result is similar to scones, but a little more “cakey” in texture.

Ingredients

• 2 c. flour.
• 1/2 tsp. salt
• 2-1/4 tsp. baking powder
• 1/2 tsp. cinnamon
• 2-1/2 Tbs. sugar
• zest of one orange
• 3 Tbs. butter
• 3/4 c. sour milk or buttermilk*
• 3/4 c. chocolate chips (mini-chips are best)

*To make sour milk: put a scant tablespoon of vinegar or lemon juice in a measuring cup, then add milk to get to the 3/4 cup mark.

Directions

Preheat oven to 425 degrees.

1. Mix together flour, salt, baking powder, cinnamon, sugar, and orange zest.
2. Cut in butter.
3. Stir in milk.
4. Mix until just incorporated–don’t over mix.
5. Shape dough into a ball, using a little flour to prevent sticking.
6. Place onto a prepared baking sheet (greased, or lined with parchment), then flatten until about 2″ thick.
7. Slit the dough into eighths, cutting almost—but not quite—through the depth.
8. Bake for 20–25 mins.

Find more of my recipes in the cookbook: You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries