• 2 cups all-purpose flour (250g) • ¼ cup light brown sugar firmly packed (50g) • 1 ½ teaspoons baking powder • ¼ teaspoon salt • ½ cup unsalted butter very cold  and cut into cubes (113g) • ½ cup heavy cream (118ml) • ½ teaspoon vanilla extract • ½ cup mini chocolate chips (85g) Vanilla Glaze (optional) • 1 cup powdered sugar (125g) • 2-4 Tablespoons milk • ¼ teaspoon vanilla extract

In the basin of a food processor, combine flour, brown sugar, baking powder and salt. Cover with lid and pulse to combine.

Scatter cold butter pieces over the flour mixture and pulse again until butter pieces are mostly combined but some discernible pieces (no larger than pea-sized) remain.

Combine heavy cream and vanilla extract in a measuring cup and whisk together. Pour evenly over flour/butter mixture.

Pulse again until the mixture is mostly combined and beginning to cling together.

Transfer to a clean, lightly floured surface and sprinkle chocolate chips overtop. Use your hands to gently work the dough together, distributing the chocolate chips as you go.

Fold dough over itself, turn 90 degrees and fold again. Repeat this 4 more times.

 Form dough into 2 separate 4” (10cm) discs (for mini scones) or one 6” (15cm) discs (for regular scones).

Using a sharp knife, cut each disc into 8 wedges, pressing straight down with each cut (don’t saw).

Transfer scones to prepared baking sheet, spacing 1” apart. 

Brush each scone with heavy cream.

Sprinkle each scone with coarse sugar.

Transfer scones to a  350 degree preheated oven and bake for 13-14 minutes, until cooked through. Enjoy!