Today was my first attempt ever making scones. I enjoy scones but a lot of times i find they are too dry or crumbly and end up being a big mess. I am a big fan of the Starbucks vanilla bean scones, they have an amazing glaze so when i saw this recipe had a vanilla glaze i decided to try! These scones came out tasting great! They have such a great sweetness from the chocolate chips and glaze and are not crumbly or dry. They are delicious for breakfast or dessert!
Chocolate Chip Scones
- 2 3/4 cups unbleached all purpose flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter, cut in pats
- 1 cup to 2 cups semi-sweet chocolate chips
- 2 large eggs
- 2 teaspoons vanilla extract or the flavoring of your choice
- 1/2 cup to 2/3 cup half and half or milk
- 3 1/2 cups confectioners’ sugar
- 7 tablespoons water, enough to make a thin glaze
- 1 teaspoon vanilla, optional
1) In a large mixing bowl, whisk together all the dry ingredients.
2) Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
3) Stir in the chips.
4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.
5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn’t come together.
6) Scrape the dough onto a well-floured work surface. Pat/roll it into an 8″ to 8 1/2″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a spatula to lift the square, and sprinkle more flour underneath
7) Cut the square into 2″ squares; you’ll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you’re working on a silicone mat, be very careful not to press down too hard as you cut.
8) Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18″ x 13″ half-sheet pan.
9) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
10) Bake the scones for 15-19 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
11) Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
12) Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.
13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated.
14) Allow the glaze to set before serving the scones.
The dough just laid out..
I wanted to make sure i got the measurement right so i used a tape measure!
I used my pizza cutter to cut the dough into the right size triangles.. some came out a little smaller than others but i’m not a perfectionist with size
I froze them for half hour and then ended up baking them a total of about 16 minutes, i really didn’t want them too dry or over baked on the bottom so i checked them frequently..
then it was time for the best part… the glaze!
I dipped the bottoms of all the scones into the glaze, then used a brush to brush it on, the recipe made plenty of glaze so no need to be stingy! Mmm looking good!
Just let the glaze set up a bit, and enjoy..
Yields: 32 Scones
Recipe Adapted from King Arthur Flour Scone Nibbles