Chocolate Chip Scones Recipe My BestEver Vanilla Glaze

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and any optional dry add-ins (e.g., cinnamon).
3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, your fingertips, or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Add the chocolate chips and orange zest, if using. Gently mix with a spatula or your hands just until the dough comes together.
6. Turn the dough out onto a lightly floured surface. Gently pat it into a 6-7 inch round disc, about 1 inch thick. Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
7. Place the scones on the prepared baking sheet and chill in the refrigerator for 15-20 minutes.
8. Brush the tops of the scones with a little extra heavy cream. Bake for 18-22 minutes, or until they are golden brown on top and the edges.
9. Transfer the scones to a wire rack to cool slightly.
10. While the scones are cooling, prepare the vanilla bean glaze. In a medium bowl, whisk together the sifted powdered sugar, milk or cream, vanilla extract (or vanilla bean seeds), and optional pinch of salt until smooth.
11. Once the scones are mostly cool (but still slightly warm), drizzle generously with the vanilla bean glaze. Let the glaze set for a few minutes before serving.