Chocolate Chip Scones #Choctoberfest
These Chocolate Chip Scones are buttery, flaky, and plenty of chocolate chips to satisfy your sweet tooth. The tender scones are made even more decadent with the drizzle of a sweet vanilla glaze.
- 2 cups flour
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup 1 stick, unsalted butter, frozen
- 1/2 cup heavy cream plus an extra 2 Tablespoons for brushing
- 1/2 packed Imperial Sugar’s light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup mini semi-sweet chocolate chips
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk the flour, baking powder, cinnamon, and salt together.
Grate the frozen butter using a box grater, it will take only a minute to do so.
Add the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse crumbs, about the size of peas.
In a small bowl, whisk the 1/2 cup cream, light brown sugar, egg, and vanilla extract together.
Slowly drizzle it over the flour mixture and then combine the mixture together using a wooden spoon or a rubber spatula until everything is combined.
Add in the chocolate chips.
With floured hands, work the dough into a ball as best you can and transfer to a floured surface. The dough will be sticky. Press into a 8-inch circle and then cut into 8 equal wedges with a knife.
Place scones at least 2 inches apart on the prepared baking sheet.
Brush scones with remaining heavy cream.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool on the pan for a few minutes. Then remove to wire rack to cool completely.
Once the scones are cooled, prepare the glaze by whisking the powdered sugar, heavy cream, and vanilla in a small bowl. Drizzle over scones, and let sit a few minutes until the glaze is set. If your glaze is too thick, add a bit more glaze, or if it’s too thin, add a bit more powdered sugar.