Serving Portion: 8 scones – 4 people


3 Cup All Purpose Flour
2 Tbl Baking Powder
½ Tsp Salt
1/3 Cup Sugar
8 Tbl Unsalted Butter (cold and cut into squares)
2 Ea Eggs (large Grade AA)
1 Ea Egg Yolks
1 Cup Heavy Cream
1 Tsp Vanilla
10 Oz Chocolate Chips


1 Ea Vanilla Bean, scraped
1 Pinch Kosher Salt
1 Cup Powder Sugar
2 Tbl Unsalted Butter, melted
2 Tbl Brandy, good quality


  1. Combine salt, flour, baking powder, and sugar and sift onto a piece of large parchment paper and set aside.
  2. Combine eggs, egg yolk, heavy cream, and vanilla in a bowl and whisk until combined and eggs membranes are complete broken up.
  3. Using a cold food processor bowl and blade, add the dry ingredient to a food processor. Then add the cold butter to the food processor and pulse 20 times until the butter looks like a small pea.
  4. Quickly transfer the flour & butter mixture to a large mixing bowl.
  5. Add the liquid ingredients and stir gently until just incorporated. Ingredients will look wet and dry texture and lumpy.
  6. Add the chocolate chips to the wet & dry dough.
  7. Transfer the dough to a lightly dusted table and knead the dough 10x, folding the dough.
  8. Roll the dough out to a one-inch thick square and carefully place it on a parchment lined cookie sheet.
  9. Cut the dough into squares
  10. Freeze the scones for 15 minutes before baking
  11. Remove from the freezer, and brush the squares with an egg wash.
  12. Put the scones in the oven, 500 degrees, and bake until golden brown.
  13. Reduce the oven temperate to 375 degrees and bake until inside is done. Test for done by cutting into a scone.


  1. Add melted butter to a small mixing bowl
  2. Add powder sugar
  3. Mix until well blended
  4. Add the brandy to a small cup and slice open the vanilla bean and scrape the seeds into the brandy, stir
  5. Add the brandy and vanilla mixture to the powder sugar mixture and combine until you have a flowy, smooth texture.
  6. Drizzle the glaze over the sconces when ready to serve.