1. In large bowl, whisk together all dry ingredients
2. Work in butter just until the mixture is unevenly crumbly; it's ok for some larger chunks of butter to remain unincorporated
3. Stir in the chips
4. In a separate bowl, whisk together the eggs, vanilla, and 1/2 cup milk
5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk if the dough seems dry and doesn't come together.
6. Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a cant 3/4" 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.
7. 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. (Hint: Use a pizza wheel)
8. Transfer scores to a parchment-lined baking sheet. (They can be set fairly close together)
9. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are shilling, preheat the oven to 425 degrees
10. Bake the scones for 19 - 20 minutes, or until they're golden brown. Remove the pan form the oven and all ow the scones to cool right on the pan.
11. Make the glaze by stirring together the sugar, water, adn vanilla. If the sugar seems particularly lumpy, sift it first, for an extra smooth glaze.
12. Now you're ready to glaze scones. On lined baking sheet, with sides, Pour about half the glaze in the pan. Set scones atop glaze, swirling them around a bit to coat their bottoms. Drizzle 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.
13. Transfer the scones to a rack set over parchment to catch any drips.
14. Allow glaze to set before serving the scones.
Substitute cinnamon chips for chocolate chips
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (62g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 69 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 76.2mg||23 %|
|Sodium 85.5mg||3 %|
|Potassium 76.4mg||2 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 26.9g|
|Protein 3.9g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 195
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