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
- Combine salt, flour, baking powder, and sugar and sift onto a piece of large parchment paper and set aside.
- Combine eggs, egg yolk, heavy cream, and vanilla in a bowl and whisk until combined and eggs membranes are complete broken up.
- 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.
- Quickly transfer the flour & butter mixture to a large mixing bowl.
- Add the liquid ingredients and stir gently until just incorporated. Ingredients will look wet and dry texture and lumpy.
- Add the chocolate chips to the wet & dry dough.
- Transfer the dough to a lightly dusted table and knead the dough 10x, folding the dough.
- Roll the dough out to a one-inch thick square and carefully place it on a parchment lined cookie sheet.
- Cut the dough into squares
- Freeze the scones for 15 minutes before baking
- Remove from the freezer, and brush the squares with an egg wash.
- Put the scones in the oven, 500 degrees, and bake until golden brown.
- Reduce the oven temperate to 375 degrees and bake until inside is done. Test for done by cutting into a scone.
- Add melted butter to a small mixing bowl
- Add powder sugar
- Mix until well blended
- Add the brandy to a small cup and slice open the vanilla bean and scrape the seeds into the brandy, stir
- Add the brandy and vanilla mixture to the powder sugar mixture and combine until you have a flowy, smooth texture.
- Drizzle the glaze over the sconces when ready to serve.