I’m always looking for a good scone recipe and it’s amazing to me how creative bakers can get with the ingredients. One of my favorites is the previously posted Cinnamon Scones with Orange Glaze, which are reminiscent of the wonderful cinnamon scones at Starbucks’s before they changed recipes.
The photo of these at the King Arthur Flour site was so cute, what with the tiny chocolate chips and beautiful glaze. I adapted these a little, adding almond extract and a combination of mini and regular chocolate chips. They were fairly easy to throw together as long as you could judge what the dough texture was supposed to be (I added a bit more milk).
The original recipe ends up with 64 tiny scones, but I only managed 36, as they would’ve been way too small for my tastes. If you’re counting them in the photo above, I cut them once again after they were baked. I did like them small, though, because the glaze complemented the texture of the scone, which would have been a little dry had they been any larger.
These got better after being stored a day or so. It seems like the glaze soaked into the scone a little bit and that made a wonderful texture. Really good with coffee, of course! The only thing I might change is using all mini chocolate chips instead of the combination, and about a half cup more.
- 2 3/4 C All-purpose flour
- 1/3 C sugar
- 3/4 tsp salt
- 1 tbsp baking powder
- 1/2 C cold butter , cut into pats
- 1 1/2 C mini semisweet chocolate chips (or a combination of mini and large)
- 2 large eggs
- 1 tsp almond extract
- 2/3 C to 1 C half and half or milk
- 3 1/2 C confectioners' sugar
- 7 tbsp water - enough to make a thin glaze
- 1 tsp vanilla
Whisk together the flour, sugar, salt and baking powder in a large mixing bowl. Add the butter (I chopped the butter a little smaller to start with) and combine until the mixture is unevenly crumbly. It's OK to have kind of large chunks of butter still in it. Stir in the chocolate chips.
In a separate bowl, whisk together the eggs, almond flavoring and 2/3 C. half and half or milk. Add the egg mixture into the dry ingredients and stir by hand until it's moistened and holds together. Stir in additional milk or half and half if the dough seems dry - I added a bit more to where it was almost sticky.
Flour a large piece of waxed paper very well and place the dough onto it. Pat it gently into about an 8" to 8 1/2" square, about 3/4" thick. Cut the square into 3" squares, then cut each square into triangles, using a pizza roller if you have it. Transfer the scones to a parchment-lined or well-greased baking sheet. They won't expand much, so you can place them fairly closely together.
A tip from King Arthur flour - place the pan of scones in the freezer for 30 minutes before baking. While they are chilling, preheat the oven to 425 degrees. Bake the scones for 15 to 17 minutes, or until they're lightly golden brown. Allow the scones to cool on the pan and when cooled completely, cut them in half once again to form smaller triangles.
Make the glaze by stirring together the glaze ingredients until smooth. If confectioners' sugar is lumpy, sift before making the glaze. Set up a rack over a large piece of waxed paper. Dip each little scone into the glaze with a fork, making sure the bottom and sides are covered, and place on the rack until the glaze is set.
Tips and Stuff:
Next time, I would use all mini chocolate chips (about 1 1/2 Cups).
Also next time, I'll place the scones in the freezer before baking, but not while on the cookie sheet. I think the scones would bake better without putting a very cold pan into the hot oven.
I needed a little more water for the glaze - about 2 tbsp. more, but you can judge when you make them.