These scones are delicious- the perfect pick-me-up for a cold morning. Try with hot chocolate or warm milk.
INGREDIENTS:
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
Glaze:
2 cups powdered sugar
1/2 teaspoon vanilla
extract
5-7 tablespoons milk
DIRECTIONS:
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 over mix!
The key to tender scones is not over mixing 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).
