Chocolate Chip Scones

I used to be intimidated by the thought of making scones.  However, once I tried it I discovered that they are relatively easy.  The few tips that I will offer include keeping your ingredients cold and using the food processor to cut the butter into the flour.  (I have never been one for doing this step by hand!)  So grab your ingredients, and you can have fresh, homemade scones on the table for breakfast in about half and hour!

Chocolate Chip Scones (adapted from this recipe)

2 cups all purpose flour

2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup butter, chilled

1/2 to 1 cup miniature chocolate chips

1 egg, beaten

1/2 cup half and half (the original recipe calls for milk, so go for it if you don't have half and half on hand!)

Course sugar, optional

Preheat the oven to 375 degrees and prepare a large baking sheet by placing parchment paper on top or lightly greasing.  Whisk egg and half and half in a small bowl and place in the fridge Sift flour, baking powder, and baking soda into your food processor bowl.   Add sugar and pulse a few times to combine.  Using the grating disc as well as the chopping blade in your bowl, grate the butter into your flour mixture and pulse several times to incorporate the butter into fine chunks in the flour.  Transfer the flour mixture to  large bowl and add the egg mixture.  Mix with a large rubber spatula for a few strokes.  Then add the chocolate chips and continue to stir until it starts to come together (the dough will be crumbly).  Turn the dough onto a lightly floured surface (I like to use a silicone mat) and knead a few times until it forms a ball.  Pat or roll the ball out into a large circle about 3/4 inches deep.  If desired, sprinkle with course sugar.  Using a pizza cutter, cut the dough into 8 triangles.  Use a spatula to transfer the triangles onto the prepared baking sheet.  Bake for 13 to 15 minutes or until lightly browned.  Remove to a wire rack to cool.  Before putting on the glaze, place the rack on waxed paper to catch the drips.  Spread glaze on slightly warm scones and eat when ready!  Store tightly covered for several days on the countertop.  (If your family is anything like mine, they won't last very long!)  These freeze great, so feel free to make a double batch and save some for an easy breakfast later!

Glaze

1 cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon half and half, plus more to reach desired consistency

In a large bowl, whisk ingredients.  Add more half and half until you have the desired spreading consistency.  

I doubled the glaze recipe from the origanl because we like lots of glaze.  Feel free to adjust to your tastes.  Last tip:  I am able to make a double batch of these in my food processor.  It's full, but it fits!