Chocolate Chip Scones with Maple Glaze

These scones are mixed quickly to keep the crumb tender, then baked hot for tall edges and a lightly crisp exterior. The glaze is whisked separately and drizzled over fully cooled scones so it stays glossy instead of soaking in.

By Julienne

Cook time: 20 minutes

Servings: 24

Ingredients

• 10 g unsalted butter melted, for brushing the pans
• 480 g all-purpose flour plus a little extra for dusting
• 100 g granulated sugar
• 16 g baking powder
• 6 g fine salt
• 170 g unsalted butter cold, cut into 1 cm cubes
• 180 g mini chocolate chips
• 330 ml heavy cream cold
• 1 count large egg lightly beaten
• 5 ml vanilla extract
• 180 g powdered sugar sifted
• 60 ml maple syrup
• 20 ml milk
• 2 ml vanilla extract
• 30 ml heavy cream cold

Instructions

1. Heat the oven to 220°C. Line 2 baking sheets with parchment and brush the parchment lightly with the 10 g melted butter. The oven is fully preheated and the pans are lined and lightly buttered.
2. In the large bowl, whisk together the flour, granulated sugar, baking powder, and salt. The dry mixture is evenly combined with no streaks of leavener or salt.
3. Add the cold butter cubes and cut them in with a pastry cutter or fork until the mixture looks like coarse crumbs with some pea-size pieces remaining. The butter is unevenly distributed and the bowl contains crumbly, sandy dough with visible butter bits.
4. Stir in the chocolate chips, then whisk the cream, beaten egg, and 5 ml vanilla in the medium bowl. Pour in about 330 ml of the cream mixture and fold just until the dough starts to come together; hold back the remaining 30 ml if the dough already feels soft. The dough is shaggy and lightly moistened, with no dry flour at the bottom of the bowl.
5. Turn the dough onto a lightly floured surface, pat it into a 2 cm-thick rectangle, and cut it into 24 even pieces. If the dough feels sticky, dust the surface with a little extra flour from the pantry only. The dough is cut into 24 portions that hold their shape when lifted.
6. Arrange the pieces on the prepared sheets with a little space between them. Bake for 18 to 20 minutes, rotating the pans once, until the scones are puffed, the edges are golden brown, and the tops spring back when touched lightly. The scones are tall, browned at the edges, and set in the center.
7. Cool the scones on the baking sheets for 5 minutes, then move them to a wire rack. While they cool, whisk the powdered sugar, maple syrup, milk, and 2 ml vanilla in the small bowl until smooth and pourable; add the remaining 30 ml cream only if needed to thin the glaze. The glaze is smooth and ribbons off the whisk in a thick stream.
8. Drizzle the glaze over the warm or fully cooled scones and let it set for a few minutes before serving. The glaze has set into a thin, glossy layer on top of the scones.