1/2cup(120 ml) heavy whipping cream, plus extra for brushing on top of the scones
1 teaspoonpure vanilla extract
For the vanilla glaze:
1cup(120 grams) powdered sugar
2tablespoons(30 ml) milk
1/2teaspoonpure vanilla extract
To make the chocolate chip scones:
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cubed cold butter and cut it into the dry ingredients with a pastry cutter or fork until you have small pea-sized crumbs. Stir in the mini chocolate chips and set aside.
In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will be a little bit crumbly.
Scoop the dough onto a lightly floured surface and work it together with your hands into a ball. The dough may seem a little crumbly or dry at first, but keep working it together gently with your hands. Flatten the ball of dough into a disc about 1-inch thick.
Cut into 8 equal sized pieces and place each piece on the prepared baking sheet, making sure to leave a little room between each one.
Brush the tops of each scone with a little bit of heavy whipping cream.
Bake at 400°F for about 20 minutes or until lightly golden brown (check at about 17-18 minutes if your oven runs hot). Remove from the oven and set aside to cool.
To make the vanilla glaze:
In a separate mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined and no lumps remain. If the glaze is too thick, mix in a little extra milk. If the glaze is too thin, mix in a little extra powdered sugar until it has reached your desired consistency.
Evenly distribute the glaze between all 8 scones and allow to sit for 10 minutes for the glaze to harden.
Store scones in an airtight container at room temperature for 2-3 days.