These 2-bite mini-scones are covered with a thin sugar glaze, which not only adds flavor, but keeps them fresher, longer. Loaded with chocolate mini-chips, they're a tasty new twist on an old favorite.
Yield: about 64 small (2") scones.
Yield: about 64 small (2") scones.
- 2 3/4 cups King Arthur 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 confectioners' sugar
- 7 tablespoons water, enough to make a thin glaze
- 1 teaspoon vanilla, optional
- n a large mixing bowl, whisk together all the dry ingredients.
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- Stir in the chips or finely chopped chocolate.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn't come together.
- Scrape the 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 the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.
- Cut the 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. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut.
- Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the 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; trust us, no one but you will care once they're glazed and on the table.
- Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
- Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.
- Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated.
- Allow the glaze to set before serving the scones.