INGREDIENTS

Servings
  •   Scones
  • 7-1/2 oz. bread flour
  • 7-1/2 oz. cake flour
  • 1-1/2 Tbsp. baking powder
  • 1 tsp. salt
  • 1 vanilla bean, split, seeds scraped
  • 4 oz. granulated sugar
  • 4 oz. unsalted butter
  • 1 tsp. vanilla extract
  • 12 oz. heavy cream
  • 5 oz. CHIPS AHOY! Cookie, chopped into 1/4-inch pieces
  •  Icing
  • 6 oz. powdered sugar
  • 1-1/4 oz. milk

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 160
Total fat 8g
Saturated fat 4.5g
Trans fat 0g
Cholesterol 20mg
Sodium 160mg
Carbohydrate 22g
Dietary fiber 0g
Sugars 10g
Protein 2g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 4%DV
Iron 4%DV

DIRECTIONS

    Scones:
  1. Sift  flours, baking powder and salt into bowl; set aside. Rub vanilla bean seeds into granulated sugar in separate bowl; set aside.
  2. Cream  butter with electric mixer fitted with paddle attachment on medium speed. Beat in vanilla sugar and vanilla until well combined. Add dry ingredients all at once, mixing until coarse crumbs form, scraping side of bowl once. Add cream all at once; mix just until blended. Do not over mix. Stir in cookie pieces just until combined.
  3. Roll  dough on lightly floured surface to a rough rectangle 5/8-inch thick. Square off edges. Cut dough into 2-inch wide horizontal strips. Starting at the bottom left edge of 1 strip, measure in 1-1/2 inches and make a diagonal cut that meets the top left edge to create the first side of the triangle (you may have a small piece of discarded dough.) Then, measure in 3 inches from the top left edge and make a second diagonal cut to create the first triangle. Continue making alternating diagonal cuts along the dough strip to create connected triangles with 3-inch bases.
  4. Place  scones on parchment paper-lined sheet pans. Bake in 400°F standard oven 13 to 15 min. or until lightly golden brown. Remove to wire racks to cool.
  5. Icing:
  6. Whisk  powdered sugar and milk until smooth. Dip top of each scone into icing. Place scones back on wire rack until icing is set.
  7. Serving Suggestion:

    Sprinkle each scone with a small amount of additional chopped CHIPS AHOY! Cookies immediately after dipping in icing.

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