2 teaspoons vanilla extract
3 1/2 cups confectioners' sugar
7 tablespoons water -or enough to make a thin glaze
1 teaspoon vanilla extract
Whisk together the dry ingredients. Cut in the butter (rub flour and butter between fingers) until the mixture is crumbly. Don't overdo this part...there should be uneven lumps of butter. Stir in the chips.In a separate bowl, whisk together the eggs, vanilla and 1/2 cup half and half. Stir the liquid ingredients into the dry adding more half and half if the mixture seems dry.
Scrape the dough onto a well floured work surface and pat into an 8" square, about 3/4 inch thick. Cut the squares into sixteen 2" squares and then in half to make 32 small triangular scones.
Transfer the scones to a parchment lined baking sheet and chill in the freezer for 30 minutes, uncovered.Bake the scones in a preheated oven for about 15 to 20 minutes or until they are golden brown. remove from oven and transfer the scones to a rack to cool completely.
Stir together the glaze ingredients. Spoon the glaze over each scone to coat the top. Allow the glaze to set. These are best eaten the day they are made.
Yield: 32 scones