Mini Chocolate Chip Scones

Bake-a-thon 2015: Day 4

Bake of the Day: Mini Chocolate Scones

I think scones are one of the easiest baked goods, they can be made without any prior planning with ingredients straight from the fridge. When I see any new scone recipe, I bookmark it right away. This mini chocolate chip scones recipe is from King Arthur flour.

Mini vanilla scones are sold at Starbucks for about a $1, but they are quite easy to make at home for fraction of the cost. Except for using some wholewheat pastry flour I followed the recipe to the T and these mini scones are really very addictive -- flaky and delicious.

Recipe requires the unbaked scones to be frozen for 30 minutes. This short freeze solidifies the butter, allowing scones to rise higher as they bake because it takes longer for the butter to melt, so scones are able to rise and set before the chunks of butter in the dough melt and collapse.

The vanilla glaze on top of these scones just add to their beauty, but you can totally skip that extra step and enjoy the scones as is. 

Recipe is from King Arthur Flour:

Ingredients:

• 2cups All purpose flour
• ¾cup Wholewheat Pastry Flour (or use 2¾cups all purpose flour)
• ⅓cup Sugar
• 1tbsp Baking Powder
• ¾tsp Salt
• ½cup or 1 stick Cold Butter, cut into chunks
• 1~2cups Mini Chocolate chips or finely chopped semisweet or bittersweet chocolate
• 2 Large Eggs (or 2tbsp egg replacer whisked with 6tbsp water)
• 2tsp Vanilla extract
• ½~⅔cup Milk or Half and half
• 3cups Confectioners Sugar
• 6tbsp Water, enough to make thin glaze
• 1tsp Vanilla (optional)

Method:

1. Whisk all the dry ingredients in a large mixing bowl. Add the cold butter and work it into the flour until the mixture is unevenly crumbly.
2. Stir in the chocolate chips or finely chopped chocolate.
3. Whisk together eggs (or egg replacer mixture), vanilla and ½cup of milk or half and half.
4. Add the liquid ingredients to the dry ingredients and stir until everything is moistened and holds together. If the mixture seems too dry, add more milk or half and half.
5. Scrape the dough onto a well floured surface. Pat into a 8"~8½" square, about ¾" thick.
6. Cut the square into 2" squares to get a total of 16 small squares. Cut each square in half diagonally, to make 32 small triangles. Use a pizza cutter to easily cut the dough.
7. Transfer the scones onto a parchment lined baking sheet. Freeze them uncovered for 30 minutes.
8. While the scones are chilling, preheat the oven to 425°F.
9. Bake the scones for 19~20 minutes or until golden brown. Remove from the oven and allow the scones to cool on the baking sheet.
10. For the Glaze: Stir together sugar, water and vanilla in a small bowl. Sift the confectioners sugar for a smooth glaze.
11. Place the scones on a wire rack and drizzle them generously with the glaze. If you have time, you can even choose to dip each one individually into the glaze. Allow the glaze to set before serving.

This is part of the Bake-a-thon 2015 

 

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