Light Chocolate Chip Scones

READY IN: 40mins




  • Preheat oven to 400 degrees F.
  • Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
  • Fold the chocolate chips into the batter. Make a well in the center and pour in the half-and-half. Fold everything together just to incorporate; do not overwork the dough.
  • Turn the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in half length-wise, then cut in quarters length-wise, giving you 8 squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
  • Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown. Remove immediately from baking sheet and place on cooling racks.
  • While the scones are baking, make the glaze by combining confectioner's sugar with a small amount of water. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones. Sprinkle with turbinado sugar.