Family Review: ***** Absolutely yummy!*****
Chocolate Chip Scones
Yield: 32 scones
2 3/4 cups all-purpose flour
1/3 cup sugar
1/2 tsp. sea salt
1 Tbls. baking powder
1/2 cup cold butter, cut into slices
1 cup mini-chocolate chips
2 large eggs
2 tsps. vanilla
1/2 to 2/3 cup whole milk
2 cups powdered sugar
4 Tbls. water or enough for a thin glaze
1 tsp. vanilla
1. Whisk together all dry ingredients in a large bowl. Cut in the butter; it's okay to leave some larger pieces of butter. Stir in the chocolate chips.
2. In another bowl, whisk the eggs, vanilla and milk together. Add liquid ingredients to the dry ingredients and stir until moistened. Add additional milk if the mix won't hold together.
3. On a well-floured surface, roll the dough into an 8" x 8" square. Cut the dough into 2" squares, for a total of 16 squares. Cut each square diagonally to form 32 small triangles.
4. Transfer to a parchment lined (or well greased) cooking sheet. They can be close together.
5. While the oven is preheating to 425 degrees F, place the pan of scones in the freezer, uncovered.
6. Bake the scones for 19 minutes and allow scones to cool on the pan.
7. Prepare the glaze. I transferred the glaze to a sandwich baggie, snipped a corner, and drizzled the glaze over the scones while on the parchment (less mess). You could also spread the glaze over each with a spatula.
** Sorry no pictures. Take my word for it, though, these are incredibly easy to make and taste great! I think I may try substituting blueberries for chocolate chips. I like the texture of this scone. They are not dense like some recipes, and neither are they too much like quick bread.