Chocolate Chip Almond Scones w/ Vanilla Glaze

I just did something crazy.

Something I have been wanting to do for several years.

And by several… we are talking 10 years.

Something that my dad will call me nuts for doing.  Not for the first time or the last, thankfully.

Something that will take 4 months to prepare for.

Hours of time set aside.

Determination and motivation will be needed.

I’ll need some new tunes…

And shoes.

What am I doing?

In 4 very very very short months I will be, if all goes right, a marathoner.

A marathon finisher.

I am über excited.

This will be quite the journey.

So, yes…I just signed up for my first marathon.

Holy Cow Balls!

No turning back now.

Not only have I signed up, given my shirt size, and paid ninety bucks…but I have now just told the world my plans.

Accountability.

Have I mentioned cow balls yet?!?

Here goes nothing.

OK, I am going to freak myself out if I continue to write and think about 26.2 miles that are in my near future.  Plus, it is not like I am the first to run a marathon…so it really is no big deal. (except in my world it kinda is!)

Have you ever run a marathon?  If so, please lend me your tips…I am all ears!

You wanna know the great thing about training for a marathon?

I think I’ll be able to eat a few more baked goods without feeling the least bit guilty.  I am not going to go hog wild, but I am looking forward to a few more cookies or ahem..scones in the near future.

I will dig these out of my freezer when the time comes.  Chocolate chips and almond slivers.  Vanilla glaze.  All I will need is a strong cup of coffee!  I might actually be looking forward to the 10+ mile training runs.

Just call me crazy.

Chocolate Chip Almond Scones w/ Vanilla Glaze

Makes 12

Adapted from The Pioneer Woman

Ingredients

Scones

• 3 Cups All-Purpose Flour
• 2/3 Cup Sugar
• 1/4 teaspoon Salt
• 3 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 2 teaspoon Pure Vanilla Extract
• 1 Large Egg
• 3/4 Cup Buttermilk
• 2 Sticks Unsalted Butter, chilled
• 1/2 Cup Almond Slivers
• 1 Cup Mini Chocolate Chips

Glaze

• 2 + 1/2  Cups Confectioner’s Sugar
• 1/2 Cup Heavy Cream
• 1 Whole Vanilla Bean
• Pinch of Salt

Preheat oven to 350°.

Whisk together buttermilk, vanilla extract, and egg.  Set aside.

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.  Cut the cold butter into pats and then using a pastry blender or 2 knives, cut the butter into the dry ingredients.  Continue until the butter is pea sized and the mixture is rather crumbly.  Stir in the almond sliver and mini chocolate chips.

Make a well into the flour mixture and pour in the buttermilk/egg/vanilla mixture.  With a fork, mix until the dough comes together.  Turn out onto a lightly floured surface and shape it into a rectangle – about 1/2 inch thick.  Cut rectangle into even squares and then cut squares crosswise to make triangles.  Place triangles onto parchment lined cookie sheet and bake for 18 to 22 minutes or until they just begin to turn golden brown.

Remove  from oven and let cool on cookie sheet for about 10 minutes and then transfer to cooling rack.

Prepare glaze:  Cut vanilla bean lengthwise and with a sharp knife, scrape out all the tiny vanilla bean seeds.  Whisk the innards into the heavy cream.  Slowly whisk the confectioners sugar and the pinch of salt into the cream/vanilla mixture.  Whisk until smooth.  You may add more confectioner’s sugar or cream until desired thickness is reached.

Once the scones are cooled, spoon glaze over scones and let sit until glaze is set.  About an hour or so.

Enjoy!

p.s.  I apologize for the lacking pictures.  I am figuring out my new schedule and trying to find a routine that fits.  Plus, did you know the sun sets freakishly early this time of year?!?  Before you know it, the sun and all its lovely light is gone, vanished, vamoosed…It’ll be OK, because I am enjoying my new job!  I am however trying my best to capture the light when I can…but planning is not my forte, so please bare with me.