A couple of days ago I made these amazing maple chocolate chip scones and I think you should try them! They were really easy to make and the scones turned out so moist and delicious! I even had a pint sized helper that day and she loved adding the ingredients to the bowl.
Here’s how you make them!
Ingredients
Scones
- 2 3/4 cups flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter, cut in pats
- 1 1/2 cups mini chocolate chips
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon maple flavoring
- 1/2 cup milk (I ended up adding a little more)
Glaze
- 3 cups confectioners’ sugar
- 5 tablespoons water
- 1 teaspoon vanilla
- Splash of maple flavoring
1) In a large mixing bowl, whisk together all the dry ingredients.
2) Work in the butter just until the mixture is unevenly crumbly
3) Stir in the chips
4) In a separate mixing bowl, whisk together the eggs, vanilla, maple flavoring and milk.
5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6) Scrape the dough onto a well-floured work surface. Pat/roll it into an 8″ to 8 1/2″ square, Make sure the surface underneath the dough is very well floured. I rolled it out right on to my marble countertops and it did great!
7) Cut the square into 2″ squares; you’ll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles.
8) Transfer the scones to a parchment-lined baking sheet. I used a silpat instead. They can be set fairly close together.
9) (The recipe says to freeze them for 30 minutes but who’s got that kind of time? I skipped that part!) 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°F.
10) Bake the scones for 19 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
11) Make the glaze by whisking together the sugar, water, vanilla and maple flavoring.
12) Now you’re going to coat each scone with glaze. Use a pastry brush or spoon to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.
13) Transfer the scones to a rack set over parchment, to catch any drips.
14) Allow the glaze to set before serving.
**I found this original recipe on kingarthur.com and tweaked it a bit by adding maple flavoring.**
Maple Chocolate Chip Mini Scones
Scones
- 2 3/4 cups flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter (cut in pats)
- 1 1/2 cups mini chocolate chips
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon maple flavoring
- 1/2 cup milk (I ended up adding a little more)
Glaze
- 3 cups confectioners' sugar
- 5 tablespoons water
- 1 teaspoon vanilla
- Splash of maple flavoring
-
In a large mixing bowl, whisk together all the dry ingredients.
-
Work in the butter just until the mixture is unevenly crumbly
-
Stir in the chips
-
In a separate mixing bowl, whisk together the eggs, vanilla, maple flavoring and milk.
-
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
-
Scrape the dough onto a well-floured work surface. Pat/roll it into an 8″ to 8 1/2″ square, Make sure the surface underneath the dough is very well floured. I rolled it out right on to my marble countertops and it did great!
-
Cut the square into 2″ squares; you’ll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles.
-
Transfer the scones to a parchment-lined baking sheet. I used a silpat instead. They can be set fairly close together.
-
(The recipe says to freeze them for 30 minutes but who’s got that kind of time? I skipped that part!) 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°F.
-
Bake the scones for 19 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
-
Make the glaze by whisking together the sugar, water, vanilla and maple flavoring.
-
Now you’re going to coat each scone with glaze. Use a pastry brush or spoon to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.
-
Transfer the scones to a rack set over parchment, to catch any drips.
-
Allow the glaze to set before serving.