Toll House Scones

🧂 Ingredients

• 2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1/3 cup light brown sugar

  packed
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 cup unsalted butter

  cold (1 stick)
• 1 1/4 cups miniature chocolate chips

  divided use
• 1/2 cup chopped walnuts

  (measure after chopping)
• 1 tsp. pure vanilla extract
• 1 cup buttermilk

  or soured milk
• 1 large egg
• 1 tbsp. half-and-half

  or whole milk
• 2 tbsp. Turbinado sugar

  or granulated sugar
• extra flour to roll out the scones
• 3/4 cup powdered sugar
• 2 tbsp. cocoa powder
• 1/2 tsp. pure vanilla extract
• 1 1/2 to 2 tbsp. half-and-half cream

  (use only as much as needed for a thick icing)

Instructions

• 1 Preheat oven to 400º.
• 2 Line a cookie sheet with parchment paper.
• 3 Set aside.
• 4 In a large mixing bowl, place flour, granulated sugar, baking powder, baking
  soda and salt.
• 5 Stir or whisk well to combine ingredients.
• 6 Add cold butter and cut into mixture with a pastry blender until coarse crumbs
  form.
• 7 Add 1 cup miniature chocolate chips and the walnuts and stir again to combine.
• 8 Measure out buttermilk or soured milk in a small measuring cup.
• 9 Add vanilla extract and stir to combine.
• 10 Pour buttermilk mixture into flour mixture and stir until a soft dough forms.
• 11 Transfer dough to a floured bread board and sprinkle dough very generously with
  more flour.
• 12 If dough is too sticky, add additional flour, up to 1/2 to 2/3 cup.
• 13 Spread fingers wide and work flour into dough; turn dough over multiple times;
  working more flour into the dough each time.
• 14 Knead five or six times.
• 15 Pat dough into a 7-inch round about two inches deep.
• 16 Cut the dough into eighths.
• 17 Transfer the scones onto the parchment paper-lined cookie sheet.
• 18 Combine egg and cream in a small bowl with a whisk.
• 19 Brush the tops and sides of each scone with egg/cream mixture.
• 20 Sprinkle remaining two tablespoons granulated sugar or turbinado sugar over top
  of the scones.
• 21 Sprinkle remaining ¼ cup miniature chocolate chips over tops.
• 22 Gently press chocolate chips into the scone dough.
• 23 Bake at 400º for approximately 20-22 minutes, or until a toothpick inserted in
  center comes out clean.
• 24 Cool before adding glaze.
• 25 Add glaze and serve. 
• 26 Combine ingredients in a small bowl and whisk until no lumps remain.
• 27 Use only as much half-and-half as needed to get a thick icing.
• 28 Don’t dilute with too much half-and-half so the glaze is runny.
• 29 Drizzle chocolate glaze over top of scones.
• 30 Or spoon icing into a Glad-Lock bag (without the "stand and fill" bottom); seal;
  clip off a corner; pipe icing over top of scones.
• 31 Allow icing to dry ad set up before serving.
• 32 Serve.

Nutrition Info