2 ¾ cup flour
1/3 cup sugar
1 Tbsp baking powder
¾ tsp salt
8 Tbsp (1 stick) unsalted cold butter, cut into pieces
9 oz (about 1 ½ cups) miniature chocolate chips
2 eggs
2 tsp vanilla
½ to 2/3 cup half and half
Line a large baking sheet or two smaller baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pantry cutter, cut the butter into the flour mixture until it is coarse texture and resembles sand. Add the chocolate chips and stir to distribute.
In a medium bowl, whisk the eggs, vanilla, ½ cup of half and half until combined. Add the dry ingredients to the mixture and mix just until moistened and the dough sticks together. If the dough is too dry, add a tiny bit of half and half until the mixture comes together to form a dough.
Prepare a surface for rolling, either with flour or powdered sugar. Roll out the dough until it’s roughly an 8” square about 3/4” thick. Cut the dough into 2” squares and then cut those squares in half to make triangles, making approximately 32 scones. Move the triangles to the prepared baking sheets.
Refrigerate the scones uncovered for 45 minutes to chill and firm up.
Preheat the oven to 425 degrees. Remove the baking sheets from the oven and place directly into the oven. Bake for 18-20 minutes or until scones are golden brown. Remove from oven and place on cooling racks to completely cool.
For the glaze:
3 ½ cups confectioners’ sugar
5 to 7 Tbsp water
1 tsp vanilla
In a medium bowl, add all the ingredients for the glaze. Stir to combine. Add just enough water to make it the consistency you’re looking for. Once the scones are completely cooled, either drizzle the glaze or dip each scone into the glaze. Place back on the cooling rack to allow the glaze to set. Store in an airtight container.
Source: Macaroni & Cheesecake
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