Glazed Chocolate Chip Scones
printed from melskitchencafe.com
*Note: Although I haven’t tried it (so don’t hold me accountable, pretty please), I’m guessing you could make the scone dough, cut the triangles and place them on the baking tray, covered with plastic wrap, overnight in the fridge to be popped in the oven first thing in the morning for a delicious, little breakfast (perhaps adding another minute onto the baking time to account for the chilling).
*Makes about 12-13 scones
2 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup (8 tablespoons) cold butter, cut in 8 pieces
2 cups mini chocolate chips or finely chopped semisweet or bittersweet chocolate
2 large eggs
2 teaspoons vanilla extract
1/2 cup to 2/3 cup fat free half-and-half or milk
2 cups powdered sugar
1/2 teaspoon vanilla extract
5-7 tablespoons milk
Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter with your fingers or a pastry blender (or two butter knives) just until the mixture is unevenly crumbly. Stir in the chocolate chips or finely chopped chocolate.
In a separate mixing bowl or liquid measuring cup, whisk together the eggs, vanilla and 1/2 cup half-and-half or milk.
Add the liquid to the dry ingredients and stir with a wooden spoon until the mixture is moistened and holds together. Don’t overmix! The key to tender scones is not overmixing the dough. It shouldn’t look as cohesive as cookie dough – you are going more for the pie crust look but if it seems overly dry, stir in additional milk or half-and-half until the dough comes together.
Scrape the dough onto a well-floured work surface. Pat it into a long, thin rectangle, about 17-inches by 3-inches and about 1-inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a large spatula to lift edges of the dough and sprinkle more flour underneath.
Cut the rectangle into alternating triangles (see picture below). You should be able to get about 12 or 13 scones. Carefully transfer the scones (using a spatula, if needed) to a parchment-lined or well-greased baking sheet. I fit all of them on one large, rimmed baking sheet (about 18-inch by 12-inch).
Bake the scones for 12-15 minutes, or until they’re golden brown. Remove the pan from the oven and allow the scones to cool right on the pan. Make the glaze by stirring together the sugar and vanilla. Whisk in the milk gradually until the glaze is pourable.
Let the scones cool until still a bit warm or room temperature (too hot and the glaze will melt right off). Drizzle the glaze evenly over the scones. Serve warm or at room temperature. These keep well-covered for 2-3 days (and reheat beautifully in the microwave for a short 15-20 seconds).