Chocolate Chip Vanilla Bean Scones

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It’s the second week of January and all the food blogs I follow are all “Healthy Recipes for the New Year!” “New Year New You!”.  And that is all nice.  But as I sit here reading about green smoothies and healthy homemade granola bars (which I do want to try someday), all I keep thinking is ,“I wonder what it would be like if I put chocolate chips in the Pioneer Woman’s vanilla bean cream scones?”

New Year, same chocolate and carb-loving me.

But that’s why y’all love me.

That and my seeming more and more frequent use of “y’all”.

Chocolate Chip Vanilla Bean Scones

Adapted from The Pioneer Woman Cooks

Makes 12 good size scones

Scones

1 1/2 cups flour

1/2 cup sugar

2 1/2 tsp baking powder

1/4 tsp salt

1 stick butter (chilled – or if you are like me, frozen because I forgot to get @#$!$ butter out of the freezer in advance and then microwaved it on defrost for a few seconds, so frozen with a few mushy spots.)

1 egg

1/2 cup heavy cream

1 whole vanilla bean

1/2  bag (about 1 cup) of mini chocolate chips (you really don’t want more here.  Usually I am all for dumping the whole bag of chocolate chips in but – here I had to practice restraint.)

Glaze

1/4 cup milk

2-4 cups powdered sugar

the outer layer of the aforementioned vanilla bean (so don’t throw it out!)

Preheat the oven to 350 degrees

Split the vanilla bean and scrap out the seeds inside.  I do not know how to do this without getting it all over your hands and forever under your fingernails.  I am sure there is a trick to it, but hey – my hands smell really, really good for the rest of the day!

Scoop what you can get out of the vanilla bean and mix it into the heavy cream.  Let that sit for a good 10 -15 minutes (or you know, however long it takes you to get everything else done).

Mix the flour, sugar, baking powder, and salt in a mixing bowl.  Cut the butter into smallish pieces and add into the flour mixture.  Using a pastry cutter (I don’t have one) or a fork or, if you are like me and the butter is half frozen, really you are just going to have to use your hands for this one, and cut the butter into the flour until the mixture is all crumbly.

Break an egg into the vanilla cream and beat well.

Combine that with the flour mixture.  And mix just until the mixture begins to form some largish clumps.  Add in the chocolate chips and mix until it forms a ball.  This is not easy and I had to use my hands and kinda knead it in the bowl to convince the crumbly mess to come together.

Roll it out to a rough rectangle shape about 1/2 an inch thick.  Trim up the sides to make it into a real rectangle and cut down the center.  Then cut into thirds and make a diagonal cut through each of the six small rectangles.

Place the triangles on a parchment-lined baking sheet and bake for 18 minutes until they are just beginning to brown on the edges.

Let the scones completely cool.

To make up your glaze, mix whatever seeds you can get out of the vanilla bean in with the 1/4 cup of milk.  I then put the whole bean into the milk and let it sit for a good 30 minutes to infuse.

Remove and discard the vanilla bean.  Combine the milk and powdered sugar in a shallow bowl, stirring or whisking until completely smooth.  You may need to add more sugar or more milk to get to a good pourable but still thick enough to stick to the scone consistency.

Carefully dunk each scone into the glaze, turning it over to get it entirety covered.  Transfer back onto a cooling rack (with some aluminum foil or parchment paper underneath to catch drips and make cleanup MUCH easier!) and allow the glaze to set.

This not only is delicious but will seal in the scones and extend their shelf life by a few days.

Chocolate Chip Vanilla Bean Scones

Makes 12 good size scones

Scones

1 1/2 cups flour

1/2 cup sugar

2 1/2 tsp baking powder

1/4 tsp salt

1 stick butter

1 egg

1/2 cup heavy cream

1 whole vanilla bean

1/2  bag (about 1 cup) of mini chocolate chips

Glaze

1/4 cup milk

2-4 cups powdered sugar

Preheat the oven to 350 degrees

Split the vanilla bean, scrap out the seeds inside, and mix into the heavy cream.  Let it sit for 10 -15 minutes.

Mix the flour, sugar, baking powder, and salt in a mixing bowl.  Cut the butter into the flour until the mixture.

Break an egg into the vanilla cream and beat well. Combine that with the flour mixture.  And mix just until it begins to come together.  Add in the chocolate chips and mix until it forms ball.

Roll it out to a rough rectangle shape about 1/2 an inch thick. Cut once down the middle and then into thirds. Make a diagonal cut through each of the six small rectangles.

Place the triangles on a parchment-lined baking sheet and bake for 18 minutes until they are just beginning to brown on the edges.

Let the scones completely cool.

To make up your glaze, mix any remaining seeds from the vanilla bean in with the 1/4 cup of milk.  Put the whole bean into the milk and let it sit for a good 30 minutes to infuse.

Remove and discard the vanilla bean.  Combine the milk and powdered sugar in a shallow bowl, stirring or whisking until completely smooth.

Carefully dunk each scone into the glaze, turning it over to get it entirety covered.  Transfer back onto a cooling rack and allow the glaze to set.

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