Thursday, May 19, 2005

Mini Chocolate Chip Scone Nibbles

Mini Chocolate Chip Scone Nibbles (Adapted from King Arthur Flour)

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

To prepare the scones

In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender, cut butter into the dry ingredients until the texture resembles coarse meal. Stir in chocolate chips.

In a medium mixing bowl, whisk together eggs, vanilla and 1/2 cup half and half. Pour into the dry ingredients and mix just until the ingredients are moistened and holds together, forming a dough. If the mixture remains dry, drizzle in just enough half and half to bring the dough together.

Scoop dough out onto a floured work surface - pat out dough until it is a rough 8" square that is a scant 3/4" thick. Cut dough into 2" squares, then cut each square in half diagonally, making 32 scones. Transfer triangles to a parchment-lined baking sheet. Place pan into the freezer and let scones chill, uncovered, for 30 minutes.

Meanwhile, preheat oven to 425 degrees.

Remove pan from the freezer and place into the oven - bake scones until they are golden brown, about 17 to 21 minutes. Remove from the oven and place pan on a wire rack to allow scones to cool completely.

To prepare the glaze

In a medium bowl, whisk together confectioners' sugar, vanilla and enough water to make a thin glaze. Dip each scone into the glaze, allowing it to completely coat all sides, including the bottom - set scones on a wire rack (place a baking sheet underneath to collect any drips) until the glaze has set before serving.

Makes 32 scones.

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