Mini Chocolate Chip Scones #shorts

These tender and buttery chocolate chip scones are simple to make in just over half an hour! My recipe includes an optional sweet vanilla glaze for a bakery-style look.

Recipe: https://sugarspunrun.com/petite-chocolate-chip-scones/

Ingredients
2 cups all-purpose flour (250g)
¼ cup light brown sugar, firmly packed (50g)
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, very cold and cut into cubes (113g)
½ cup heavy cream (118ml)
½ teaspoon vanilla extract
½ cup mini chocolate chips (85g)
Vanilla Glaze (optional)
1 cup powdered sugar (125g)
2-4 Tablespoons milk
¼ teaspoon vanilla extract

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/36AXRkO
Food processor (Affiliate Link): https://amzn.to/2Xl3FxZ

Instructions
Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
In the basin of a food processor, combine flour, brown sugar, baking powder and salt. Cover with lid and pulse to combine.
Scatter cold butter pieces over the flour mixture and pulse again until butter pieces are mostly combined but some discernible pieces (no larger than pea-sized) remain.
Combine heavy cream and vanilla extract in a measuring cup and whisk together. Pour evenly over flour/butter mixture.
Pulse again until the mixture is mostly combined and beginning to cling together.
Transfer to a clean, lightly floured surface and sprinkle chocolate chips overtop. Use your hands to gently work the dough together, distributing the chocolate chips as you go, until you have a disc. Fold dough over itself, turn 90 degrees and fold again. Repeat this 4 more times.
Form dough into 2 separate 4” (10cm) discs (for mini scones) or one 6” (15cm) discs (for regular scones).
Using a sharp knife, cut each disc into 8 wedges, pressing straight down with each cut (don’t saw).
Transfer scones to prepared baking sheet, spacing 1” apart. Transfer to preheated oven and bake for 13-14 minutes, until cooked through.
Allow scones to cool on baking sheet. Once cooled, top with vanilla glaze, if desired.
Vanilla Glaze
Whisk together powdered sugar, 2 Tablespoons milk, and vanilla extract. Add more milk as needed until glaze is smooth and drizzles off the whisk.
Dip the tops of cooled scones in glaze or drizzle with glaze. Allow glaze to set before serving.

Notes
Food Processor
If you don’t have a food processor you can make the scones by whisking together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with either a pastry cutter, box grater, or pair of knives. Whisk together heavy cream and vanilla and pour over and stir until well-combined. The dough will be very dry but will come together with some effort. If absolutely necessary you can add a bit more cream, a splash at a time.

Storing
Store in an airtight container at room temperature for up to 2 days.

Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam
Pinterest: https://www.pinterest.com/sugarspunrun
Email List: https://sugarspunrun.com/subscribe/

Видео Mini Chocolate Chip Scones #shorts канала Sugar Spun Run