Chocolate Chip Scones

Preheat oven to 425 degrees Fahrenheit.

To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Using a pastry cutter, cut the butter into the flour mixture until it forms small, pea-sized chunks and is finely incorporated. Alternatively you can grate the cold butter directly into the mixture. There should be no big lumps of butter.

Add the chocolate chips to the flour mixture and mix together.

To a separate bowl whisk together the eggs, vanilla, milk and heavy cream.

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. The key is to not overmix it.

Pull out a sheet of parchment paper and flour it. Turn the dough out and pat into a rectangular shape, about 1 inch thick. You can use your thumb as a guide to thickness. Put your thumb nail-side down next to the dough and the height should be about to your first knuckle.

Using a sharp knife or a bench knife, cut the scones into six rectangles. Cut those six rectangles into triangles. You will be left with twelve triangular shaped scones.

Using the same parchment paper (or a new one), lay the scones on a 12 by 18 baking sheet. Bake the scones for 11-14 minutes (depending on how crispy you want the edges). You can also freeze the scones before baking if you want to bake them later.

While the scones are baking whip up the simple glaze. Whisk together the powdered sugar, vanilla and heavy cream. Add a little more cream as needed until you reach a pourable consistency.

Let the scones cool a bit before pouring on the glaze (if you can wait that long!). Each scone should be topped with about 1 Tablespoon of glaze. Enjoy!