I’ve never been a big scone fan. I always thought they were a little dry, little too crumbly, not worth the calories or the effort. Like a muffin’s ugly step-sister. Never looked twice at one in a bakery. or had the urge to order one with coffee. No thanks.
That is until we made them mini (who doesn’t love a mini treat?), throw in some chocolate chips, and cover the whole tiny treat in a delicious, sugary glaze. This is a scone I can understand!
Not really sure they qualify as breakfast food anymore with the chocolate chips, but since they are tiny, there’s not a lot of damage done…
Mini Chocolate Chip Scones
Yield: 64 (approx. 2″ scones)
For the Scones:
2 3/4 cups all-purpose flour
1/3 cup sugar
3/4 tsp. salt
1 Tbsp. baking powder
1/2 cup cold butter, cut in pats
1 cup to 2 cups mini chocolate chips
2 large eggs
2 tsp. vanilla extract
1/2 cup to 2/3 cup half and half or whole milk
For the Glaze:
3 1/2 cups confectioners’ sugar, sifted
7 Tbsp. water, or enough to make a thin glaze
1 tsp. vanilla, optional
1. Line a rimmed baking sheet with parchment paper.
2. Whisk together the flour, sugar, salt, and baking powder in a large mixing bowl.
3. Add in the butter with two forks or a pastry cutter just until the mixture is unevenly crumbly (It is fine for some chunks of butter to remain unincorporated).
4. Stir in the chocolate chips.
5. In a another mixing bowl, whisk together the eggs, vanilla, and 1/2 cup half and half (or milk).
6. Add the liquid ingredients to the dry ingredients; stir until fully combined. If the dough is dry or not holding together, add more milk or half and half.
7. Turn out the dough onto a very well-floured work surface.
8. Pat or roll it into an 8″ square roughly 3/4″ thick. If the dough sticks, use a spatula to lift the square, and sprinkle more flour underneath.
9. Cut the square into 2″ squares; you’ll have a total of 16 small squares.
10. Cut each square in half diagonally, to make 32 small triangles. (A pizza wheel makes this super easy.)
11. Transfer the scones to prepared baking sheet. They can be placed close together and should all fit on single baking sheet.
12. Place the baking sheet of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425 degrees.
13. Bake the scones for 19 to 20 minutes, or until they’re golden brown.
14. Remove scones from oven and cool on the pan.
15. Once the scones are cool, cut each scone diagonally in half once again, to make a total of 64 triangles.
16. Make the glaze: Stir together the sugar, water, and vanilla.
17. Coat each scone with glaze: Dip each one individually in the prepared glaze (If you don’t want to do this, the King Arthur website below has an alternate method for glazing the whole batch at a time…)
18. Transfer the scones to a wire rack set over parchment, to catch any drips.
19. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated.
Allow the glaze to set before serving the scones.
Source: King Arthur Flour