My daughter is becoming quite the pastry baker! She made and photographed these amazing Chocolate Chip Scones with Vanilla Bean Glaze. Read on for the recipe.
My daughter has been wanting to try her hand at homemade scones for a while now. The other day we had some time on our hand and had all the ingredients in the pantry, so we got in the kitchen to create a masterpiece.
Ingredients needed are —
In your mixer, start off by adding in your dry ingredients – salt, sugar, flour, and baking powder. Then, take your cold chopped up butter and using a pastry blender, blend it in until it looks all crumbly.
Next, mix in all your wet ingredients, mix together, and then with a wooden spoon, mix in your chocolate chips. Once that is done, simply put your dough on a floured surface and mold together.
Once you have it all molded together, take your rolling pin and roll the dough out to about 1/2″ thick.
Once you get it rolled out, then take a sharp knife and cut it into wedges and place on a non stick cookie sheet sprayed with non stick spray.
Bake in the oven for about 15-20 minutes. Once it comes out, make up your glaze (powdered sugar, 1 vanilla bean, and milk to the consistency you want it) and then drizzle it over the top.
These scones were SO freaking delicious that the hubby and the son could not stay away from them. My daughter and I enjoyed one each with our afternoon coffee, but the guys ate them up.
Clearly that means she did a good job!
- 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 in pats
- 1 cup to 2 cups semi-sweet chocolate chips
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup to 2/3 cup milk
- 3 1/2 cups confectioners’ sugar
- 7 tablespoons milk enough to make a thin glaze
- 1 vanilla bean pod scored and seeds removed
In a large mixing bowl, whisk together all the dry ingredients.
Work in the butter just until the mixture is unevenly crumbly
Add in all the wet ingredients. Stir in additional milk or half and half if the dough seems dry, and doesn’t come together.
Stir in the chips
Scrape the dough onto a well-floured work surface. Pat/roll it into an 8″ to 8 1/2″ square, a scant 1/2″ 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; you’ll 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; if you’re working on a silicone mat, be very careful not to press down too hard as you cut.
Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18″ x 13″ half-sheet pan.
Preheat the oven to 425 degrees.
Bake the scones for 15 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
Make the glaze by stirring together the sugar, milk and vanilla bean seeds. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
Coat each scone with glaze, or if you like less glaze, just drizzle it on. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment.
Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.
Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated.
Allow the glaze to set before serving the scones.
Recipe adapted from the King Arthur recipe.