Emma’s Chocolate Drizzle Scones

Ingredients

• 2 cups All purpose
• flour
• 1 Tbs baking powder
• 1/2 tsp salt
• 2 Tbs sugar
• 6 Tbs unsalted butter, cold, cut in chunks
• 1 cup frozen blueberries
• 1 tsp vanilla
• 2 tsp lemon zest
• 1/2 cup heavy cream
• 1/2 cup Oatmilk or whole milk, 2% milk or skim

Vanilla Glaze (optional)

• 1 cup confectioners sugar
• 1 Tbs unsalted butter
• 2 tsp vanilla

Mix all together until the glaze is free of lumps.

Chocolate icing:

• 3/4 cup Chocolate chips
• 1/2 tsp of coconut oil

Microwave and mix. Use a spoon to drizzle over.

Preheat oven to 400f. 

Sift together all of the dry ingredients: flour, baking powder, salt and sugar. Using 2 forks or a pastry blender, cut in the butter, add the vanilla. The mixture should look like looks crumbs with small clumps of butter. Add the chocolate chips and gently mix. Make a well or hole in the flour mixture and pour in the cream/milk mixture. Gently stir with a wooden spoon until is just begins to come together. Don’t over work the dough. You want this light and flaky!

Pour the dough out on to a cutting board and gently start forming it into a rectangle. You’ll first cut the dough in to 1/3rds (making only 2 cuts). Then cut it in 1/2 lengthwise. From there you’ll begin cutting the squares into triangles on the diagonal. When all scones are cut, using a small spatula sprayed with Coconut cooking spray, start to lay the scones on a lined cookie sheets. Repeat until all scones are on a lined cookie sheet. We had to use 2. Next brush heavy cream over each scone using a basting or pastry brush. 

Bake them for 10-15 minutes. After removing the scones from the cooking sheet to a lined cooling rack, brush the vanilla glaze over each one. Drizzle them with the chocolate icing. Let the icing harden before packing them up into a container.