Scones are my absolute favorite breakfast food. They’re easy, you can make them in advance, they transport well, and they’re delicious.
Plus, everything is better with mini chocolate chips.
Now, technically, this isn’t a standard scone recipe (aka it has eggs). If you’re a purist, well, I can’t help you. But for everyone else….if you can overlook the slightly unorthodox nature, you’ll appreciate how awesome these scones are, I promise.
For the scones
2 3/4 cup flour
1 tablespoon baking powder
1/3 cup sugar
1/2 cup salted butter
1.5 cups mini chocolate chips
2 teaspoons vanilla extract
1 cup heavy cream (or whole milk)
For the glaze
2 tablespoons sweetened condensed milk
1/4 cup powdered sugar
1) Preheat the oven to 425. Either spray a scone pan with pam, or if you don’t have a scone pan, prep a cookie sheet by laying a sheet of waxed paper over it.
2) Mix dry ingredients together in a large bowl.
3) Using a knife or a pastry cutter (seriously, why haven’t you bought a pastry cutter? Do it. You won’t regret it), cut the butter into the dry ingredients.
4) In a separate bowl, combine the eggs, vanilla, and heavy cream. Note: you could definitely use milk here. However, I was out of milk, so I used heavy cream and didn’t regret it.
5) Mix the wet ingredients into the dry ingredients until just combined. Don’t overmix.
6) If using a scone pan, put dough in pan. If not, roll the dough out, and cut into 12 scones (you can do round or triangle, either will work).
7) Cook scones for 17-19 minutes (or until just brown on top).
8) While scones cool, mix the sweetened condensed milk and powdered sugar. Drizzle over the scones – then try not to eat them all!
Scones will store for a few days, but make sure they’re kept in a cool, sealed container.