I’m posting
the recipe exactly as the original, but I made a couple of alterations. First, I halved the recipe because we didn’t
need 32 mini scones. I mean, they’re
delicious – and it’s not like we COULDN’T eat that many scones – but let’s just
say we didn’t NEED to eat that many.
Also, I made these during the “shelter in place” order so I had to make
a couple off substitutions to avoid having to go to the store again. I’ll list the substitutions after the
ingredients. Who knew you could
substitute milk & butter for heavy cream??
I can’t say enough good things about these scones. They are delectable, and really fairly easy
to make!
Ingredients:
Scones:
4 cups all-purpose
flour (465g)
1/2 cup
granulated sugar (100g)
4 teaspoon
baking powder (18g)
1/2 teaspoon
salt
1 cup very
cold unsalted butter frozen is better (226g)
1 cup heavy
cream (237ml)
1/2 teaspoon
vanilla extract
1 cup mini
chocolate chips
Glaze:
1-1.5 cups
powdered sugar (110g+)
2 Tablespoon
milk (30ml)
1/2 teaspoon
vanilla extract optional
Substitutions:
To
reiterate, I halved the recipe above, which yielded 16 mini scones.
I didn’t
have cream, so I found that you can use milk and butter as a replacement. I used 2 tablespoons of butter and 6 tablespoons
of milk. Melt the butter in the microwave.
Whisk in the milk and warm in the microwave again if necessary to melt any
little clumps of butter.
I didn’t have
chocolate chips, but did have Baker’s Chocolate Bars – in both semi-sweet and
white chocolate. I used 2 ounces of each
and chopped it with a knife. Turned out
fantastic! I rather liked the chunks of
chocolate opposed to the chocolate chips.
Instructions:
Preheat oven
to 375 F (190C) and line a cookie sheet with parchment paper.
In large
bowl, combine flour, sugar, baking powder and salt. (I used my stand mixer)
Thoroughly
cut in butter (I prefer to freeze the butter, grate it using a box grater, and
then cut it in that way. This method yields the flakiest scones, but is not
mandatory -- you can use cold butter cut in with a pastry cutter). Those are the notes on the original
recipe. I used the grated butter method –
and mixed it in with my stand mixer.
Measure out
heavy cream in measuring cup and add vanilla extract. Stir gently.
Carefully
stir heavy cream/vanilla mixture into flour mixture. You do not want to
over-mix, but due to the amount of dry ingredients it may be tricky to well
incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or
electric mixer on a low setting to help coax the dough to cling together.
Once dough
is beginning to cling together, add chocolate chips, stir briefly, and then
transfer to a very lightly floured surface.
Lightly knead the dough and chocolate chips together until you are able
to form a ball.
Break the
dough into 4 even pieces and round each one out into a disk about 5" wide.
Cut each
into 8 wedges and transfer to cookie sheet.
Bake on 375F
(190C) for 14-16 minutes.
While the
scones cool, prepare your glaze by whisking together milk, vanilla extract, and
powdered sugar. Start with 1 cup powdered sugar, and if it still seems too
runny you may increase the sugar amount.
Once scones are cooled, dip, drizzle or spoon the glaze lightly over the
top of each scone. Allow it to sit and harden before serving.