TWO-BITE CHOCOLATE CHIP MINI SCONES

These two-bite chocolate chip mini scones ar very little morsels for any time of day—breakfast, repast, or dessert. relish them in only 2 bites!

Craving a sweet, tender baked smart snack? I actually have your fix. These two-bite chocolate chip mini scones ar very little morsels for any time of day—breakfast, repast, or dessert. they're the proper pick-me-up you'll relish in only 2 bites!

I’ve been rethinking scones for a short time currently. the standard quick bread is nearly the scale of your hand, that is nice if that’s all you’re having along with your occasional at breakfast. however what concerning at a morning meeting? Or brunch with friends? Or as a day snack? It looks a bit indulgent (although I’ve completely scarfed down a full quick bread as a day snack before). that's why I’m introducing the two-bite quick bread.

Two-bite scones ar obvious. they're mini quick breads which will be consumed in 2 bites of course! you have got all the enjoyment and lusciousness of a daily scone, however in an exceedingly bite-sized portion.

My initial two-bite quick bread formula may be a normal chocolate chip quick bread formula exploitation mini chocolate chips. every quick bread may be a triangle concerning 2 and a half inches high to bottom. to realize the two-bite portion you have got to divide the dough into 5 discs, every concerning four to four and a half inches in diameter. Cut the discs into six triangles (like a pizza) and you'll have alittle enough quick bread to eat 2 bites!

Ingredients

Scones

• 2 3/4 cups unbleached all-purpose flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2 inch cubes
• 1 1/2 cups mini chocolate chips
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup low-fat milk

Glaze

• 1 cup confectioners' sugar, sifted
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla optional

Instructions

Scones

1. In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter just until the mixture is unevenly crumbly. It's okay for some larger chunks of butter to remain unincorporated. Stir in the chips or finely chopped chocolate.
2. In a separate mixing bowl, whisk together the eggs, vanilla, and milk.
3. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk (one tablespoon at a time) if the dough seems dry, and doesn't come together.¹
4. Working on a heavily floured surface, divide the dough into five round discs, about 4" to 4 1/2" in diameter and a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. Cut each disc into six triangles (like cutting a pizza). This is all easily accomplished with a rolling pizza wheel or sharp knife.²
5. Transfer the scones to a parchment-lined baking sheet. They can be set fairly close together as they will not spread much during baking. You should be able to crowd them all onto an 18" x 13" half-sheet pan.
6. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425° F.
7. Bake the scones for 12 to 14 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. 

Glaze

1. Make the glaze by stirring together the sugar, milk and vanilla in a small bowl. Place the scones to a rack set over parchment, to catch any drips from the icing. Using a large spoon (or by placing the icing in a icing bag) drizzle the icing over the scones. Allow the glaze to set before serving. Scones can be kept in an airtight container at room temperature for five days.

Recipe From : If You Give A Blonde A Kitchen