Did you guys all have an amazing Thanksgiving? Did you stuff yourself with turkey or was it the mashed potatoes that got you? And what kind of Jell-O did you have? I am still on vacation. I typed this up before we left so I sure hope I am having a good time.
Even though it hasn’t happened yet, I can confidently say that I had a great Thanksgiving meal with friends and family. Hoping I didn’t just jinx myself there. But seriously, 7 straight days not spent at work, not spent in the cold weather. How bad could it be?
I saw these scones on Pinterest and I just knew I would love them. It is like having chocolate chip cookies for breakfast. But, it is acceptable because they are scones which are definitely breakfast appropriate. Sometimes scones can be a little dense or dry. These are not. Thankfully. Heavy, dry scones are just gross. I like fluffy and soft. I tasted some of the dough and it tasted just like cookie dough. Yum! These were excellent and I will be making them again. Maybe for Christmas breakfast? Now that thanksgiving is over I am thinking Christmas!
One note about these scones. The name is cookie dough scones which might make you think that there are chunks of cookie dough in them like the ice cream. There is not, but they are still excellent!
2 ¾ cups all purpose flour
1/3 cup sugar
¾ teaspoon salt
1 tablespoon baking powder
½ cup cold butter, cut into pats
2 cups mini chocolate chips
2 large eggs
2 teaspoons vanilla extract
½ to 2/3 cup milk
3 ½ cups confectioners’ sugar
7 tablespoons water, enough to make a thin glaze
1 teaspoon vanilla
Combine the flour, sugar, salt, and baking powder into a large bowl. With a pastry cutter or fork add in the butter. It is ok if there are a few large chunks but try to incorporate the butter as best you can. Stir in the chocolate chips. In a separate bowl combine the eggs, vanilla, and ½ cup milk. Whisk. Add the liquid into the dry ingredients. Stir until incorporated. If it seems very dry add a little more milk. We only needed to add ½ of a cup of the milk. Transfer the dough onto a well floured board. Roll the dough into an 8 x 8 inch square. Using a pizza cutter cut it into 16 squares. Cut each square diagonally so that you have 32 scones. Transfer the board to the refrigerator for 30 minutes. Pre heat the oven to 425 degrees F. Line a baking sheet with parchment paper. Transfer the scones to the baking sheet and bake for 19-20 minutes. We found that ours were ready after about 16 minutes. Transfer the scones to a cooling rack.
Once the scones have cooled prepare the glaze. Combine all the ingredients for the glaze and whisk until smooth. Dip the tops of the scones into the glaze and move back to the cooling rack to dry for a few minutes.
Source: King Arthur Flour