Chocolate Chip Scones Vanilla Glaze (Printable)
Buttery scones dotted with chocolate chips, topped with a smooth vanilla glaze for any time enjoyment.
# What goes in:
→ Scones
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1/2 cup unsalted butter, cold and cubed
07 - 1/2 cup buttermilk, cold
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 3/4 cup semi-sweet chocolate chips
→ Vanilla Glaze
11 - 1 cup powdered sugar, sifted
12 - 2-3 tablespoons milk
13 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - Add cold, cubed butter to the dry mixture. Use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together buttermilk, egg, and vanilla extract. Pour into dry mixture and stir gently until just combined.
05 - Fold chocolate chips into the dough gently. Take care not to overmix.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle and cut into 8 equal wedges.
07 - Place scones on prepared baking sheet with space between each piece. Bake for 16-18 minutes until golden brown.
08 - Remove from oven and transfer scones to a wire rack. Allow to cool completely before glazing.
09 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust consistency with additional milk if needed.
10 - Drizzle vanilla glaze over cooled scones. Serve warm or at room temperature.
# Expert Advice:
01 -
- The vanilla glaze turns an already tender scone into something that feels like a bakery treat
- They come together faster than you would think, especially if you keep buttermilk on hand
02 -
- Overmixing is the enemy of tender scones, stop as soon as the dough comes together
- Keep everything cold, if your butter starts melting while you work, pop the bowl in the fridge for 10 minutes
03 -
- Use frozen butter and grate it into the flour mixture for the fastest, most even distribution
- Brush the tops with extra buttermilk and sprinkle with sugar before baking for a crunchy crust