– 3 cups All-purpose flour – ½ teaspoon Salt – 1 tablespoon Baking powder – 1 teaspoon Ground cinnamon – ½ cup Brown sugar packed light or dark – ½ cup Unsalted butter cubed and frozen – 1 ⅛ cup Heavy cream – 2 teaspoon Pure vanilla extract – 1 Large egg – ½ cup Mini chocolate chips plus extra to go on top – 6 oz Chopped chocolate I used lindt 70% semi-sweet. – 2 tablespoon Heavy cream – White granulated sugar for the tops of the scone – 1 cup Powdered sugar sifted – 1 teaspoon Pure vanilla extract – 2-3 tablespoon Milk
While preparing the dry ingredients, freeze the butter cubes.Sift flour in a big basin. Mix in salt, baking powder, cinnamon, and brown sugar. Add frozen butter to dry ingredients.
1
Blend butter into dry ingredients using a pastry cutter or fingertips. Blend until butter is pea-sized.Make a hole in the dry ingredients. Add heavy cream, vanilla, and beaten egg.
2
Fold dough with rubber spatula. Avoid overmixing. When slightly blended, add chocolate chips. Mix the dry ingredients into scones. Once the dry ingredients are mixed, stop.
3
Cover a cookie sheet with parchment. Press half the dough into an 8-inch round. Press chocolate on dough. Press the remaining dough over the chocolate.
4
15-minute freezer chill. Cut dough into 8 triangles. Remove triangles to leave 1 inch between them. The chocolate will stay in since they bake together. Preheat oven to 400°F.
5
Add chocolate chips to scones. Use a pastry brush to cover with heavy cream. Sprinkle sugar on top. Chill warm butter for 10 minutes.
6
Put an empty cookie sheet on the oven's lowest rack. That stops the bottom scones from overbaking. Bake till top is light brown, 20-25 minutes.
7
The heated cookie sheet should cool for 10 minutes. Cut the scones apart. Cool fully.Mix sifted powdered sugar, vanilla, and milk to a pourable glaze. Apply glaze on scones.
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