Friday, February 20, 2015

Chocolate Chip Cinnamon Scones

 One of the pluses of auditioning for conservatories is the traveling. I've gotten to know a few new cities, and little weekend trips to schools feel almost like a mini vacation (once you forget the stress of the audition itself).
 On a recent trip, we spent the night at a DoubleTree hotel. This hotel gained my endless admiration, because not only does it serve guests warm chocolate chip cookies, but its shuttle from the airport has a giant picture of a cookie on its side. I believe the 3-year-old sitting next to me was almost as exited as I was.
 This week, I had a couple of days off between trips, and all I wanted was to get back in my kitchen. So, inspired by those fabulous chocolate chip cookies, chocolate chip cinnamon scones were born. I've never been a huge fan of scones, because they're often dry and pretty tasteless, but these are something special.
Chocolate Chip Cinnamon Scones

2 cups all purpose flour
⅓ cup sugar
2 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter, cold and cut into small pieces
½ cup milk
1 teaspoon vanilla extract
¾ cups chocolate chips
Cinnamon Glaze
1 cup powered sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1-2 tablespoons milk
Preheat oven to 400 F. Line a baking sheet with parchment paper.
In a large bowl, combine the four, sugar, cinnamon, baking powder and salt. Whisk together.
Add cold butter. Using a pastry cutter or two forks (or your fingers), cut butter into flour mixture, until butter is broken up into small pieces the size of large peas. The mixture should look sandy.
In a small bowl combine vanilla extract and milk. Pour mixture into dry ingredients.
Mix until the dough starts to come together and pull away from sides of bowl. Add in chocolate chips, stir until combined.
Pat dough into a large disc about ¾ inch thick on a lightly floured surface. Cut disc into 8 wedges. Place wedges on prepared baking sheet.
Bake for 15-17 minutes, until the scones are lightly browned. Transfer scones to a wire rack to cool.
Cinnamon Glaze:
In a small bowl, combine powdered sugar, cinnamon, vanilla extract, and 1 tablespoon milk. Mix until glaze becomes a smooth, pourable consistency. Add additional milk a teaspoon at a time to thin glaze as needed.
Drizzle glaze over cooled scones. Allow glaze to set before serving.
Note: If your dough becomes too dry, add in a few extra teaspoons of milk. If your dough is too wet, add in an extra tablespoon of flour.