½cup(1 stick) cold, unsalted butter, , cut into 1/2 inch cubes
1 ½cupsmini chocolate chips
2large eggs
2teaspoonsvanilla extract
½cuplow-fat milk
Glaze
1cupconfectioners' sugar,, sifted
1-2tablespoonsmilk
½teaspoonvanilla, optional
Instructions
Scones
In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter just until the mixture is unevenly crumbly. It's okay 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, and milk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk (one tablespoon at a time) if the dough seems dry, and doesn't come together.¹
Working on a heavily floured surface, divide the dough into five round discs, about 4" to 4 1/2" in diameter and a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. Cut each disc into six triangles (like cutting a pizza). This is all easily accomplished with a rolling pizza wheel or sharp knife.²
Transfer the scones to a parchment-lined baking sheet. They can be set fairly close together as they will not spread much during baking. You should be able to crowd them all onto an 18" x 13" half-sheet pan. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425° F.
Bake the scones for 12 to 14 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
Glaze
Make the glaze by stirring together the sugar, milk and vanilla in a small bowl. Place the scones to a rack set over parchment, to catch any drips from the icing. Using a large spoon (or by placing the icing in a icing bag) drizzle the icing over the scones. Allow the glaze to set before serving. Scones can be kept in an airtight container at room temperature for five days.
Notes
Be careful not to overwork the dough as it will result in tough scones.
Flour your knife each time you make a cut to prevent the dough from sticking to your knife.
Scones are best when eaten the day they are baked. However, they can be stored in an airtight container at room temperature for up to three days.
Updated June 2018: Cutting instructions have been updated to easier terminology. Originally this recipe called for forming the dough into a square and cutting into smaller squares and triangles. This new disc method makes better sized scones and is easier to understand.