This week for Breakfast Ideas Mondays I decided to be a little more indulgent than a was the last couple of weeks. These fluffy Chocolate Chip Scones are studded with semi-sweet chocolate. They make a perfect decadent breakfast or afternoon tea. They are best served fresh and a little warm, though they are still pretty good the next day if you wrap them in foil and heat
them up a bit.
I adapted this recipe from this one for scone nibbles by King Arthur Flour. I wanted regular sized scones. And I didn’t want to have to use mini chocolate chips because the only ones easily available to me are not nearly as good quality chocolate as the regular sized. I also wanted MUCH less glaze. The original recipe calls for three and one-half cups confectioners’ sugar in the glaze. That is a lot of glaze. I realize that they were dipping whole mini scones in it, but that is just too much sugar for me for breakfast – later in the day, maybe…
Line a large baking sheet with parchment. Whisk together flour, sugar, salt, and baking powder in a large bowl. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in chocolate chips. In a smaller bowl, combine eggs, 2 teaspoons vanilla, and 1/2 cup milk. Add the wet ingredients to the dry ingredients and stir until everything is just moistened. If the mixture is still too dry to hold together, add more milk. Pour the mixture onto a lightly floured surface and knead just two or three times or until it holds together. Do not overwork the dough or your scones will be tough. Pat dough into a 1 inch thick disc and place it on the prepared pan. Using a sharp knife, score the scones into 8 wedges. Allow the scones to set in the freezer for 30 minutes. While they are setting, preheat the oven to 425 degrees. Bake for approximately 20 minutes or until golden brown and done inside. Remove from oven and allow to cool until just warm. Whisk together confectioners’ sugar, water, and remaining vanilla extract to make a glaze. Brush the glaze over the top of the scones with a pastry brush. Cut into pieces where you scored it and serve.
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