Two-Bite Chocolate Chip Mini Scones

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 3/4 cups All-purpose flour, unbleached
  • 1 tbsp Baking powder
  • 1 1/2 cups Chocolate chips, mini
  • 2 cups Confectioners' sugar
  • 3/4 tsp Salt
  • 1/3 cup Sugar
  • 2 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Milk

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 2 3/4 cups unbleached all-purpose flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup (1 stick) cold unsalted butter, cut in pats
• 1 1/2 cups mini chocolate chips
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup plus 2 tablespoons milk
• 2 cups confectioners sugar, sifted
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla, optional

Directions

• In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter just until the mixture is unevenly crumbly. Its okay for some larger chunks of butter to remain unincorporated. Stir in the chips or finely chopped chocolate.
• In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.
• Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk (one tablespoon at a time) if the dough seems dry, and doesnt come together.*
• 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 giant spatula to lift the square, and sprinkle more flour underneath. Cut the square into 2 squares; youll 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.**
• Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together as they will not spread during baking. You should be able to crowd them all onto an 18 x 13 half-sheet pan.
• Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
• Bake the scones for 15 minutes, or until theyre golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When theyre cool, cut each scone in half once again, to make a total of 64 tiny triangles.***
• Make the glaze by stirring together the sugar, milk and vanilla in a small bowl. Place the scones to a rack set over parchment, to catch any drips from the icing. Using a large spoon (or by placing the icing in a icing bag) drizzle the icing over the scones. Allow the glaze to set before serving. Scones can be kept in an airtight container at room temperature for five days.