2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup to 2/3 cup half and half or milk
Glaze- 3 1/2 cups powdered sugar
7 tablespoons water, enough to make a thin glaze
1 tsp vanilla
Instructions
In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chips or finely chopped chocolate. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn't come together. Scrape the dough onto a well-floured work surface.
Pat/roll it into an 8 inch to 8 ½ inch square, a scant 3/4 inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath. Cut the square into 2 inch squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut. Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18 inch x 13 inch half-sheet pan. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.
While the scones are chilling, preheat the oven to 425 degrees F. Bake for 19 to 20 minutes, or until they're golden brown. Allow the scones to cool right on the pan. When they're cool, cut each scone in half, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again. Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely.
Originally Submitted
3/9/2012
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