Scones. I love them. I don't think I ever actually tried one until I was in college. I've mentioned before that they are fun and easy to make. Really, they are! And when I saw a recipe for chocolate chip mini scones in my King Arthur Flour catalog, I knew I had to try them.
1/2 - 2/3 cup half & half
1 whole vanilla bean
2-3/4 cups all-purpose flour
1/3 cup sugar
3/4 tsp salt
1 Tbsp baking powder
1/2 cup unsalted butter, very cold, cut into small pieces
2 large eggs
1 tsp vanilla extract
7 Tbsp half & half
1 whole vanilla bean
3-1/2 cups powdered sugar
1/2 tsp vanilla extract
Split one vanilla bean down the middle and scrape out the seeds. Stir into 1/2 cup half & half and set aside for 15-20 minutes.
Whisk together the dry ingredients for the scones. Cut in the butter until the mixture is crumbly and about the size of peas. Add the eggs and vanilla extract to the half & half and vanilla bean mixture, stirring to combine well. Stir the liquid ingredients into the dry ingredients just until well-combined, adding a bit more half & half if the dough seems overly dry.
Turn the dough out onto a floured surface and press together, forming an 8-inch square, approximately 3/4-inch thick. Cut the dough into 16 equal squares, then cut each square in half diagonally, making 32 triangles.
Place the scones on a parchment-lined baking sheet, then place in the freezer for 30 minutes (uncovered).
While the scones are chilling, preheat the oven to 425'F. Remove the scones from the freezer and bake for 20 minutes, or until golden brown. Place on a rack to cool completely.
For the glaze, split the remaining vanilla bean down the middle and again scrape out the seeds. Add them to the 7 Tbsp of half & half and set aside for 15-20 minutes. Stir the half & half mixture into the powdered sugar and vanilla extract and whisk until completely smooth.
Coat the cooled scones with the glaze. I prefer to do this by dunking them in the bowl of glaze one at a time and turning to coat completely. Place them on a rack set over a baking sheet or parchment paper (to catch the dripping glaze) to set.
Yield: 32 mini scones
5 years ago