Chocolate Chip Scones Glaze (Printable version)
Buttery scones studded with chocolate chips, finished with a smooth vanilla glaze. Perfect for breakfast or tea.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 cup semi-sweet chocolate chips
→ Vanilla Glaze
11 - 1 cup powdered sugar
12 - 2-3 tablespoons milk or cream
13 - 1/2 teaspoon vanilla extract
# How to Make It:
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 blended.
03 - Add cold butter cubes to the flour mixture. Use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Stir in chocolate chips until evenly distributed throughout the flour-butter mixture.
05 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until fully combined.
06 - Pour wet ingredients into dry ingredients. Gently mix with a fork until just combined and dough begins to come together. Do not overmix.
07 - Turn dough onto lightly floured surface. Gently pat into a 1-inch thick circle, about 8 inches in diameter. Cut into 8 equal wedges and transfer to prepared baking sheet.
08 - Brush tops of scones with a little extra heavy cream. Bake for 16-18 minutes until golden brown and cooked through. Cool on wire rack.
09 - Whisk together powdered sugar, milk or cream (start with 2 tablespoons), and vanilla until smooth and pourable. Add more liquid if needed to reach desired consistency.
10 - Drizzle glaze over completely cooled scones. Allow glaze to set for 10-15 minutes before serving.
# Expert tips:
01 -
- These scones come together in under 30 minutes with ingredients you probably already have
- The texture impossibly tender while still holding together beautifully when you split them
- That vanilla glaze turns an already lovely breakfast into something that feels like a treat from a fancy bakery
02 -
- Overworking the dough makes tough scones, so stop mixing the moment everything comes together
- Cold ingredients are your secret weapon, keep that butter chilled until the last possible second
- The dough might feel slightly sticky but resist adding too much extra flour or you will lose tenderness
03 -
- Use a sharp knife and press straight down when cutting wedges, do not saw back and forth or you will compress the layers
- Space the scones at least 2 inches apart on the baking sheet so they can rise properly without touching