Scone nibbles

By bigbare

Ingredients

• Scones.
• Two in three-quarter cups unbleached all-purpose flour
• 1/3 cup sugar
• three -quarter teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup cold butter cut into pats
• 1 to 2 cups mini chocolate chips
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 to 2/3 cup half and half
• Glaze
• 3 1/2 cups confectioners' sugar
• 7 tablespoons water
• 1 teaspoon of vanilla

Preparation

Step 1

Whisk together all the dry ingredients.
Work in the butter just until the mixture is unevenly crumbly.
Stir in the chips.
In a separate bowl, whisk together the eggs, vanilla, and the 1/2 cup half and half.
Stir to liquid ingredients into the dry ingredients, adding more half-and-half if the dough seems dry.
Scrape the dough into a well floured surface, and pad into an 8 inch square, a scant three-quarter inch thick., Then cut each square in half diagonally to make 32 small triangular scones.
Transfer the scones to a parchment lined Orwell greased baking sheet.
Chill in the freezer for 30 minutes, uncovered.
Bake the scones in a preheated 425° oven for about 20 minutes, or until their Golden Brown.
Remove from the oven and cool completely.
Cut each scone in half once again, To make a total of 64 tiny triangles.
Stir together the glaze ingredients.
Coat the scones with the glaze.
Place him on a rack to set