Chocolate Chip Cookie Scones
This is what I made for our breakfast after an early-morning trip to the airport to drop off my parents. There’s a small secret to the glaze!
This is based on a recipe from Epicurious, but I jazzed it up a bit to make it more cookie-flavored.
- 2 cup all-purpose flour
- 0.5 tsp baking soda
- 1.5 tsp vanilla extract
- 1 large egg yolk
- 1 Tbsp white vinegar
- 0.75 cup cold milk
- 0.75 cup chocolate chip
- 6 Tbsp cold unsalted butter, cut into cubes
- 0.5 tsp cinnamon
- 0.25 tsp freshly grated nutmeg
- 0.5 tsp salt
- 1 tsp baking powder
- 7.33 Tbsp sugar
- Preheat your oven to 400 degrees.
- In your favorite mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
- Add the butter cubes and use a pastry cutter or a fork to cut the butter into the flour until it yis small, floury crumbs. Stir in the chocolate chips.
- Next, use a fork or whisk to mix the egg yolk, milk, vanilla and vinegar together in a liquid measurement cup. Add slowly to the dry ingredients as you stir. The dough should mostly come together.
- Turn the dough out onto a floured surface and use your hands to add enough flour that the dough is not too sticky. Form the dough into an 8-ish-inch disk, and cut like a pizza to make six triangles.
- Transfer the scones to a baking sheet and bake for 15-18 minutes. Allow to cool halfway while you make the glaze.
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- 0.25 cup chocolate chip
- 2 Tbsp coffee (liquid, not instant)
To make the glaze, put the chocolate chips and coffee into a microwave-safe vessel and warm in 15-second intervals, stirring in between until the glaze is melted. Transfer to a zip-top bag and then cut the tiniest hole you can in the corner to pipe the glaze onto the scones. It will harden in just a few minutes and you are ready to serve.