Chocolate Chip Scone Nibbles

Scones, scones, and more scones. Now I know the secret to the glaze that was on my favorite Starbucks scones.

Don't let the detailed instructions scare you away from this recipe. You don't have to do all of the extra cutting, although the the smaller shapes are part of this recipe's appeal. I just cut the first time, and then dipped the scones individually. It really didn't take that long.

photo by PoffClan

Scones

• 2 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup cold butter, cut in pats
• 1 cup to 2 cups mini chocolate chips, or finely chopped semisweet or bittersweet chocolate
• 2 large eggs
• 2 teaspoons vanilla extract or the flavoring of your choice
• 1/2 cup to 2/3 cup half and half or milk

Glaze

• 3 1/2 cups confectioners' sugar
• 7 tablespoons water, enough to make a thin glaze
• 1 teaspoon vanilla, optional

 Whisk together your dry ingredients. Work in the butter just until mixture is crumbly (I just use my Kitchenaid paddle). Stir in the chocolate chips.

In a separate bowl, whisk together the eggs, vanilla, and half and half. Add additional liquid if the dough seems too dry. (I had to use the full amount of half and half.)

Scrape the dough onto a well-floured surface and pat into a square or circle and cut your shapes. You can cut those again to make a more "nibble" sized scone. Read the original recipe for more detailed instructions.

Transfer scones to parchment lined baking sheet and place in freezer for 30 minutes, uncovered. Preheat oven to 425 degrees, and bake scones for about 20 minutes.

Make the glaze, and then dip each scone or paint on with a pastry brush. Transfer to a cooling rack set over parchment paper to catch any drips. Allow glaze to set.

Enjoy!

With love,

Trisha