Glazed Chocolate Chip Scones

I am a recent convert to scones. But now that I’ve crossed over to the delectable side, there’s no going back.

And these chocolate chip scones, lovingly glazed, are a perfect way to continue my scone-making practice. If scones are not part of your baking repertoire, I’m begging you to try them. They come together quicker than almost any other baked treat and if you follow the simple scone-making code (don’t overmix the dough!), you’ll have tender, flaky scones that literally melt in your mouth.

Glazed Chocolate Chip Scones

After making and adoring these pumpkin scones (seriously, make.them.now) and then having my scone expectations highly exceeded with the strawberry and cream lovies, I desperately wanted a sweet scone with some chocolate factor going on. These fit the bill perfectly. Buttery, flaky and completely perfect in every way. I had a really, really hard time stopping myself from eating-more-scones-than-would-be-considered-mannerly, which is a good indication that these little beauties are worth making.

*As for Halloween this year, thanks to the slight chaos in my personal/family life recently what with the move and all, I’m behind the Halloween game on providing you with fun and grotesque treats this season; however, check out the past Halloween fare for some great ideas (I put a little button over there on the sidebar for quick access).*

Glazed Chocolate Chip Scones

One Year Ago: Hearty Turkey and Bean Chili
Two Years Ago: My Favorite Sugar Cookies
Three Years Ago: Divine Breadsticks

Glazed Chocolate Chip Scones

Yield: Makes about 12-13 scones

Glazed Chocolate Chip Scones

Note: Although I haven't tried it (so don't hold me accountable, pretty please), I'm guessing you could make the scone dough, cut the triangles and place them on the baking tray, covered with plastic wrap, overnight in the fridge to be popped in the oven first thing in the morning for a delicious, little breakfast (perhaps adding another minute onto the baking time to account for the chilling).

Ingredients

    Scones:
  • 2 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup (8 tablespoons) cold butter, cut in 8 pieces
  • 2 cups mini chocolate chips or finely chopped semisweet or bittersweet chocolate
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup to 2/3 cup fat free half-and-half or milk
  • Glaze:
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 5-7 tablespoons milk

Directions

  1. Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter with your fingers or a pastry blender (or two butter knives) just until the mixture is unevenly crumbly. Stir in the chocolate chips or finely chopped chocolate.
  2. In a separate mixing bowl or liquid measuring cup, whisk together the eggs, vanilla and 1/2 cup half-and-half or milk.
  3. Add the liquid to the dry ingredients and stir with a wooden spoon until the mixture is moistened and holds together. Don't overmix! The key to tender scones is not overmixing the dough. It shouldn't look as cohesive as cookie dough - you are going more for the pie crust look but if it seems overly dry, stir in additional milk or half-and-half until the dough comes together.
  4. Scrape the dough onto a well-floured work surface. Pat it into a long, thin rectangle, about 17-inches by 3-inches and about 1-inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a large spatula to lift edges of the dough and sprinkle more flour underneath.
  5. Cut the rectangle into alternating triangles (see picture below). You should be able to get about 12 or 13 scones. Carefully transfer the scones (using a spatula, if needed) to a parchment-lined or well-greased baking sheet. I fit all of them on one large, rimmed baking sheet (about 18-inch by 12-inch).
  6. Bake the scones for 12-15 minutes, or until they're golden brown. Remove the pan from the oven and allow the scones to cool right on the pan. Make the glaze by stirring together the sugar and vanilla. Whisk in the milk gradually until the glaze is pourable.
  7. Let the scones cool until still a bit warm or room temperature (too hot and the glaze will melt right off). Drizzle the glaze evenly over the scones. Serve warm or at room temperature. These keep well-covered for 2-3 days (and reheat beautifully in the microwave for a short 15-20 seconds).
http://www.melskitchencafe.com/glazed-chocolate-chip-scones-and-halloween-recap/

Recipe Source: adapted from King Arthur Flour

19 Responses to Glazed Chocolate Chip Scones {And Halloween Recap}

  1. These look great! And that glaze makes them even better. I haven’t had a good scone in a while. And one with glaze?! Never. I need to change that!

  2. Melanie M says:

    I’m a recent convert to scones, too. These look delicious! I’m here doing my usual Monday morning meal planning. Your blog is always my first- and often my only- stop to get new and favorite recipes. Thank you for making me look like such a great cook!

  3. I saw you pinned these and immediately re-pinned because they look divine! Now that you have made them and shared, I know I’ll have to make them soon. I’ll take any excuse to eat chocolate for breakfast!

  4. carrian says:

    Great recipe, but even more important, where’s your cake stand from? ;) lol, it’s seriously so cute!

  5. grace says:

    scones? meh, i can take ‘em or leave ‘em, but i’m more apt to take ‘em if chocolate AND a glaze are involved. :)

  6. Becky says:

    I didn’t try scones for the longest time, because I thought they were like biscotti (which are a huge waste of calories in my mind :)). I’m glad I was wrong, and now I love them! Anyway, almost every time I make scones, I’ll make a whole batch and only bake one or two. The rest (unbaked) I put on a cookie sheet and put in the freezer. After about an hour or so they are frozen solid and I put them all in a freezer ziplock. Whenever we want a fresh scone, I take a frozen one out and bake it for a few minutes longer than the recipe originally calls for. You can’t beat a fresh scone!

  7. Wendy says:

    Mel,

    I have always been anti-scone for no particular reason, but you have piqued my interest. What are your thoughts on using whole wheat for most of the flour?

  8. Heidi C. says:

    Looks much easier than I would have thought. Thanks.

  9. Nancy says:

    I love scones! And these look A MA ZING ! I love that these make a nice big batch. Thanks for sharing!

  10. Kim in MD says:

    I love scones, but haven’t made them in years. These look drool worthy, Mel! Thanks for inspiring me to make scones again!

  11. Mara says:

    Wow – those look so good! My daughter has recently become interested in baking with me – guess what we’ll be making this weekend! Thanks!

  12. Karalee says:

    I just made these and they WERE scrumptious! I have been telling all my friends about them today, I think I might make another batch for dinner, they were that good!
    Thanks Mel!

  13. Rachel Russell says:

    Made these yesterday for after school snack- was highlight of playdate! They were FABULOUS!!!!

  14. Nancy says:

    Made these this afternoon using my kitchen aid cause I was feeling lazy. They turned out amazing. I just made sure to keep it on the lowest speed and to turn it off when it was barely incorporated. They were divine! Thanks, Mel!

  15. These look fantastic!!! I love scones like this!

  16. JaNae says:

    I made these this morning, and the whole family loved them. Thanks for the great start to our weekend. :)

  17. Kristyn says:

    I made these for a playgroup and they were a hit. I made them the night before and covered them on the baking sheet with plastic wrap. They baked up just fine and didn’t even need extra time in the oven because of the chilling. Thought I would share in case others were wondering how they turned out the next day. Delicious! Can’t wait to make them again.

  18. Katie P says:

    Hey Mel!
    I’m going to make these and the Strawberries and Cream Scones for a baby shower on Saturday (for Annie who has 3 boys and the baby girl in her belly!). Do you think it’s ok to use regular half and half instead of fat free? A quiche I’m make calls for half and half and I’d rather just get one kind. I’m thinking they’d just be all that much better with full fat half and half.
    Also, I was planning to make the scones in both recipes half the size you did since there will already be so much food – how much would you cut the baking time by? Hoping to get about 24 instead of about 12.
    Thanks!

    • Mel says:

      Hi Katie – absolutely! I think simplifying and just buying regular half-and-half is smart and it will work just fine. I would cut the baking time by 4-5 minutes, at least, and check after that because overbaking means dry scones. Good luck (sounds delicious and fun!) – excited for your friend who is finally getting a girl. I know that feeling!

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