Mini Chocolate Chip Scones

• Vegetarian

• Baking & Spices

  • 4 cups All-purpose flour
  • 4 tsp Baking powder
  • 1 cup Chocolate chips, mini
  • 1/2 cup Granulated sugar
  • 1 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Heavy cream
  • 2 tbsp Milk

Found on sugarspunrun.com

Description

Directions

• Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.
• In large bowl, combine flour, sugar, baking powder and salt.
• Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory -- you can use cold butter cut in with a pastry cutter).
• Measure out heavy cream in measuring cup and add vanilla extract. Stir gently.
• Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or electric mixer on a low setting to help coax the dough to cling together.
• Once dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface
• lightly knead the dough and chocolate chips together until you are able to form a ball.
• Break the dough into 4 even pieces and round each one out into a disk about 5 wide.
• Cut each into 8 wedges and transfer to cookie sheet.
• Bake on 375F (190C) for 14-16 minutes.
• While the scones cool, prepare your glaze by whisking together milk, vanilla extract, and powdered sugar. Start with 2 cups powdered sugar, and if it still seems to liquidy you may increase the sugar amount.
• Once scones are cooled, dip, drizzle or spoon the glaze lightly over the top of each scone. Allow it to sit and harden before serving.

Nutrition