2 3/4 cups flour
1/3 cup sugar
3/4 tsp. salt
1 Tbsp. baking powder
½ cup cold butter (cut into pats)
** 1 cup to 2 cups mini chocolate chips
2 large eggs
2 tsp. vanilla
1/2 - 2/3 cups half & half or milk (I used whole milk)
milk, enough to make a thin glaze
In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's okay to have some larger chunks of butter remain unincorporated. Stir in the chips.
In a separate bowl, whisk together the eggs, vanilla, and ½ cup milk. Add the liquid ingredients to the dry ingredients and stir until moistened and the dough holds together. Don't be afraid to get your hands in there. Add additional milk if it seems dry.
Scrape the dough onto a well-floured work surface. Pat/roll into an 8 x 8 square. Cut the square into 2" squares; you'll have a total of 16 squares. Now cut each square in half diagonally to make 32 small triangles. You can either use a knife or pizza cutter.
Transfer the scones to a parchment lined baking sheet. They can be set fairly close together. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Pre-heat the oven to 425 degrees.
Bake the scones for *12-15 minutes or until golden brown. Remove and drizzle with glaze after they've cooled.
** I chose to use the Heath Toffee bits to give them a nice toffee flavor. Also I only used ½ cup so they weren't sicky sweet. Frankly, I can't imagine using the amount of chocolate chips or toffee bits they recommend.
* I actually made two batches. The first batch I let go for 19 minutes and they were way overcooked (bottoms were very dark and they were dry).....so for the second batch I cooked them about 12 minutes and they turned out much better
I love how plump these little dudes are. Enjoy!
recipe adapted from: www.kingarthurflour.com