Recipe courtesy of King Arthur Flour-The Baker’s Catalogue
2 3/4 cups all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 Tablespoon baking powder
1/2 cup cold butter, cut into pats
12 oz. bag mini chocolate chips
2 large eggs
2 teaspoons vanilla extract
2/3 cup half & half, or milk
3 1/2 cups powdered sugar
7 Tablespoons water, enough to make a thin glaze
1 teaspoon vanilla, optional
1. Whisk together all the dry ingredients. Work in the butter just until the mixture is evenly crumbly. Stir in the mini chocolate chips.
2. In a separate bowl, whisk together the eggs, vanilla and half and half. Stir the liquid ingredients into the dry ingredients. Do not over beat, just stir it until they are combined.
3. Scrape the dough onto a well-floured work surface, and pat it into an 8 inch square, about 3/4 inch thick. Cut the square into 16- 2 inch squares, then cut each square in half diagonally, to make 32 small triangular scones.
4. Transfer the scones to a parchment-lined or well-greased baking sheet (or use a Silpat). Chill in the freezer for 30 minutes, uncovered.
5. Bake the scones in a preheated 425 degree oven for about 20 minutes, or until they are golden brown. Remove from the oven and cool completely. Cut each scone in half once again, to make a total of 64 tiny triangles.
6. Stir together the glaze ingredients. Coat the scones with the glaze, place them on a rack to set. I made a half recipe of the glaze and that was plenty for my scones. I brushed the glaze on with a pastry brush.
7. If this is too many scones for one meal at your house, just bake the number of scones you need and store the others in the freezer. After they have been in the freezer for 20 minutes uncovered, you can then easily move them into storage bags or containers for a longer freeze.
This is our girl, Mika, sitting so pretty on the lawn. One hour before this photo was taken, she managed to chew a big hole in our wooden fence while I was busy baking scones.