From the kitchen of One Perfect Bite...I love scones, but I usually serve them only for breakfast or brunch. These little gems are very sweet and can also be served for dessert or tea. They are quite simple to make and I know those of you who have a sweet tooth will love them. I do, however, have a caution or two to share with you. I think you'll find 2 cups of miniature chips to be a bit much. In that quantity they make a very stiff dough that is hard to work, and I think you'll have the best results if you use only 1 cup of the miniature chips. It is also important not to skip the freezer time. These small scones will burn if you pop them into the oven without thoroughly chilling the dough. These scones are not great keepers, but unglazed scones can be frozen, brought to room temperature and glazed about an hour before serving. This is a nice recipe and I hope you'll give it a try. Here is how the scones are made.
Miniature Chocolate Chip Scones...from the kitchen of One Perfect Bite courtesy of King Arthur Flour
2-3/4 cups 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
3-1/2 cups sifted confectioners' sugar
7 tablespoons water, enough to make a thin glaze
1 teaspoon vanilla, optional
1) Combine flour, sugar, salt, and baking powder in a large bowl. Cut in butter just until mixture is crumbly. Stir in chocolate chips.
2) Whisk eggs, vanilla and 1/2 cup half and half together in a separate bowl.
3) Add liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if dough seems dry, and doesn't come together.
4) Scrape dough onto a well-floured work surface. Pat/roll it into an 8" to 8-1/2" square, a scant 3/4" thick. Make sure surface underneath dough is very well floured. If necessary, use a giant spatula to lift square, and sprinkle more flour underneath.
Cut square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles.
5) Transfer scones to a parchment-lined or well-greased baking sheet. You should be able to crowd them all onto an 18" x 13" half-sheet pan.
6) For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. While scones are chilling, preheat the oven to 425 degrees F.
7) Bake scones for 15 to 17 minutes, or until they're golden brown. Remove pan from oven, and allow scones to cool right on pan. If you wish, cut each scone in half again once they are cool, to make a total of 64 tiny triangles. Don't be too particular here - in fact, if scones are already a size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles. No one but you will care once they're glazed and on the table.
8) Make glaze by stirring together sugar, water, and vanilla.
9) Dip each scone into glaze making sure to coat all sides. Transfer scones to a rack set over parchment, to catch any drips. Allow the glaze to set before serving the scones. Yield: 32 small scones.
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