Mini Chocolate Chip Scones

Scones are one of my favorite treats. They often get a bad rap, but they are a beautiful balance between a cake and a biscuit and so versatile with all the flavors you can add to them. I made these chocolate chip scones for our Sunday School Class a couple weeks ago and they were a huge hit! Everyone was raving over them. They are the perfect little size and just sweet enough you could even eat them for dessert! Adam & I definitely didn't let the leftovers go to waste and enjoyed them warmed up with a glass of milk. Mmmm....wishing I had one right now!:)

Mini Chocolate Chip Scones
Source: Culinary in the Country (Adapted from King Arthur Flour)

Ingredients:

For the scones:
2 3/4 cups all-purpose flour
1/3 cup vanilla or granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
8 tablespoons (1 stick or 1/2 cup) unsalted cold butter, cut into pieces
9 ounces (about 1 1/2 cups) miniature chocolate chips
2 large eggs
2 teaspoons vanilla
1/2 cup to 2/3 cup half and half

For the glaze:
3 1/2 cups confectioners' sugar
5 to 7 tablespoons water
1 teaspoon vanilla

Directions:

For the Scones:
Cover a large baking sheet with parchment, set aside.

In a large bowl, whisk together flour, sugar, baking powder & salt. With a pastry cutter, cut the butter into the flour mixture until the texture is coarse and resembles sand. Add chocolate chips and stir to distribute.

In a medium bowl, add eggs, vanilla, 1/2 cup half & half & whisk until combined. Add the dry ingredients to the egg mixture and mix until just moistened and the dough holds together. If it remains dry, add half & half a tiny bit at a time to form a dough.

Pour dough out onto a prepared surface for rolling. (I like to use powdered sugar to roll out the dough but feel free to use flour). Pat out dough until it is roughly an 8" square that is about 3/4" thick. Cut dough into 2 inch squares and then cut those squares into triangles, making 32 scones. Using a flat spatula, move the triangles to the prepared baking sheet. Place the baking sheet into the refrigerator and let chill uncovered for approximately 45 minutes. (Can also place in freezer for 30 minutes, my freezer isn't big enough!).

Preheat oven to 425 degrees.

Remove baking sheet from refrigerator & place in oven. Bake the scones until golden brown, approximately 17-21 minutes. Remove from oven and cool completely on cooling rack.

For the glaze:
In a medium bowl, add confectioners sugar, vanilla and just enough water to make a thin glaze. Once scones are cool, dip each scone completely in the glaze, coating all sides, including the bottom. Place on cooling rack to set (place a baking sheet or parchement underneath the rack to catch the excess glaze). Once icing has set, store in an airtight container. When ready to serve, I recommend warming them up just a bit prior to serving.