Vanilla Mini Scones with Chocolate Chips

Ingredients:

Scones

• 3 cups premium flour + extra for dusting
• 2/3 cup granulated sugar
• 1 tbsp baking powder
• 1/4 teaspoon salt
• 225 g unsalted butter
• 2 cups mini chocolate chips
• 3/4 cup heavy cream
• 0.5 tsp vanilla extract
• 1 large egg

Glaze

• 0.5 cup milk + more as needed
• 1/4 tsp vanilla extract
• 5 cups sifted powdered sugar + more if needed
• A pinch of salt

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat.
2. Scones:
   
   Sift the flour, granulated sugar, baking powder, and salt into a bowl. Cut the cold butter into pieces and fold into the flour mixture with a pastry blender or two knives until crumbly. Stir in the chocolate chips.
3. Pour the cream into a pitcher and add the vanilla and egg. Pour the cream mixture into the flour mixture; gently stir with a fork until smooth.
4. Place the dough on a floured surface and press lightly to form a rough rectangle (the dough will be quite crumbly). Using a rolling pin, roll it out into a rectangle approximately 30 x 20 cm (12 x 8 inches) and 1–2 cm (0.6–0.8 inches) thick. Smooth it out with your hands if necessary. Use a knife to cut out an even rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Then cut each square/rectangle in half diagonally to create two triangles. Transfer to the prepared baking sheet.
5. Bake until the scones are light brown, about 18 minutes. Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
6. Glaze:
   
   Combine the milk and vanilla in a pitcher. Combine the powdered sugar and salt in a bowl. Add the milk mixture and stir or whisk until completely smooth. If necessary, add more powdered sugar or milk to achieve the desired consistency.
7. Carefully dip one cooled scone into the glaze, turning as needed to coat completely. Place on a wire rack set over a baking sheet. Let the glaze set completely, about 1 hour. Glazed scones can be stored for several days.