Vanilla and Chocolate Chip Scones with a Coffee Icing

These are a twist on the modern everyday scone. I prefer them because you don’t need to worry about the jam and cream as they are perfect on their own. If you have friends coming over for a weekend breakfast, these are the easiest things to knock up. They store well, keep in an airtight container for up to 4 days.

These scones are vanilla and chocolate chip which is delicious. I topped them with a coffee icing but if you aren’t a fan of coffee you can leave it out. For a zesty scone, why not swap the chocolate chips for dried blueberries and top with a lemon icing instead?

🛒 Ingredients 🛒 

For the scones:

▪️180g plain flour

▪️ 75g granulated sugar

▪️ 1/2 tsp baking powder

▪️1/4tsp salt

▪️110g unsalted butter

▪️80g chocolate chips

▪️90ml double cream

▪️1/2 tsp vanilla

▪️1 small egg

For the icing: 

▪️40 ml milk

▪️1/2 tsp vanilla extract

▪️1/2 tsp coffee extract

▪️200g icing sugar

👩‍🍳 Method 👩‍🍳 

  1. Preheat the oven to 180°C.
  2. In a bowl combine the flour, sugar, baking powder and salt. Next, cut the butter up into cubes, roughly 1cm in size. 
  3. For the next step I used a pastry cutter, but you can just use your hands. Rub the butter into the flour mixture with either the pastry cutter or your finger tips, just as if you are making a crumble topping. Add in the chocolate chips and stir through.
  4. In a jug whisk together the double cream, egg and vanilla. Using a fork, pour in the cream mixture to the flour slowly and gently stir until it comes together. The dough will be slightly crumbly.
  5. On a floured surface tip out the scone mix and form into a rectangle that is roughly 25cm x 10cm and close to 2.5 cm thick.
  6. Cut your rectangle into 6 squares and then each square in half diagonally to form a triangle.
  7. Transfer the scones to your baking sheet and bake in the oven for 15minutes. The scones should be a very light brown but not golden, if you leave them in too long they will become hard.
  8. Leave to cool on the tray for 10 minutes before removing to a wire rack to cool completely.
  9. Once cool make the icing. Begin by adding icing sugar to a bowl, add in the milk and stir slowly until combined and smooth. Add in the vanilla and coffee extract and stir again. 
  10. To finish dip the top surface of your scone into the icing so that they are evenly coated. Leave for an hour for the icing to set completely if you can resist them.

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