* Exported from MasterCook *
Scone Nibbles
Recipe By :King Arthur Flour Co.
Serving Size : 32 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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Scones
2 3/4 cups Unbleached All-Purpose Flour -- (326g)
1/3 cup sugar -- (67g)
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter -- cut in pats, (8 Tbsp, 113g)
1 cup mini chocolate chips -- (to 2C) (170g to 340g) Note
2 large eggs
2 teaspoons vanilla extract -- or the flavoring, of your choice
1/2 cup half and half -- or milk, (to 2/3C) (113g to 152g)
Glaze
3 1/2 cups confectioners' sugar -- (397g)
7 tablespoons water -- enough to make a thin glaze (99g)
1 teaspoon vanilla -- optional
These 2-bite mini-scones are covered with a thin sugar glaze, which
not only adds flavor, but keeps them fresher, longer. Loaded with
chocolate mini-chips, they're a tasty new twist on an old favorite.
Note: or finely chopped semisweet or bittersweet chocolate
PREP: 20 mins
BAKE: 19 to 20 mins
TOTAL: 1:29
YIELD: about 32 mini scones
Serving size: 44g
In a large mixing bowl, whisk together all the dry ingredients.
Work in the butter just until the mixture is unevenly crumbly; it's
OK for some larger chunks of butter to remain unincorporated.
Stir in the chips or finely chopped chocolate.
In a separate mixing bowl, whisk together the eggs, vanilla or other
flavor, and 1/2 cup half and half or milk.
Add the liquid ingredients to the dry ingredients and stir until all
is moistened and holds together. Stir in additional milk or half and
half if the dough seems dry, and doesn't come together.
Scrape the dough onto a well-floured work surface. Pat/roll it into
an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface
underneath the dough is very well floured. If necessary, use a giant
spatula to lift the square, and sprinkle more flour underneath.
Cut the square into 2" squares; you'll have a total of 16 small
squares. Now, cut each square in half diagonally, to make 32 small
triangles. This is all easily accomplished with a rolling pizza
wheel; if you're working on a silicone mat, be very careful not to
press down too hard as you cut.
Transfer the scones to a parchment-lined or well-greased baking
sheet. They can be set fairly close together; you should be able to
crowd them all onto an 18" x 13" half-sheet pan.
For best texture and highest rise, place the pan of scones in the
freezer for 30 minutes, uncovered. While the scones are chilling,
preheat the oven to 425F.
Bake the scones for 19 to 20 minutes, or until they're golden brown.
Remove the pan from the oven, and allow the scones to cool right on
the pan. When they're cool, cut each scone in half once again, to
make a total of 64 tiny triangles. Don't be too particular here; in
fact, if the scones are already a size you like, don't bother to cut
them again. But if you decide to cut, don't stress about making them
all the same size, or perfect triangles; trust us, no one but you
will care once they're glazed and on the table.
Make the glaze by stirring together the sugar, water, and vanilla. If
the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
Now you're going to coat each scone with glaze. You can dip each one
individually, which is quite time-consuming. Or line a baking sheet
(with sides) with parchment, and pour about half the glaze atop the
parchment. Set the scones atop the glaze, swirling them around a bit
to coat their bottoms. Then drizzle the remaining glaze over the top.
Use a pastry brush to brush the glaze over each scone, to coat it
entirely. The glaze is very thin, so this is easily done.
Transfer the scones to a rack set over parchment, to catch any drips.
As you pick each scone up, run its sides over the glaze in the bottom
of the pan, both to use up some of the extra glaze, and to make sure
all sides are coated.
Allow the glaze to set before serving the scones.
Tips: Why the range in volume for add-in ingredients? Use more for an
assertive hit in every bite; use fewer if you want other flavors,
rather than the add-ins, to take center stage.
Cal 150, Fat 5g, Carb 26g, Sod 110mg, Fiber 1g, Pro 2g
S(Internet address):
https://www.kingarthurflour.com/recipes/scone-nibbles-recipe
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Per Serving (excluding unknown items): 168 Calories; 6g Fat (30.3%
calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber;
22mg Cholesterol; 132mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 1230