Mini Chocolate Chip Scones

Mini Chocolate Chip Scones
with vanilla glaze (optional) 

Easy & Delicious

 Prep Time 15 minutes
 Cook Time 15 minutes                                                                  I cut the recipe in half when just making these 
 Total Time 30 minutes                                                                 scones for 2 people, my boyfriend and myself. 
 Servings Apx. 32 mini scones or 16 regular scones
               depends on how you cut. 
Ingredients

Scones

  • 4 cups all purpose flour (465g)
  • 1/2 cup granulated sugar (100g)
  • 4 teaspoon baking powder (18g)
  • 1/2 teaspoon salt
  • 1 cup very cold unsalted butter frozen is better 
  • 1 cup heavy cream (237ml)
  • 1/2 teaspoon vanilla extract ( I make mine homemade ) that's the recipe I use. 
  • 1 cup mini chocolate chips, only use Enjoy Life brand, you can use whatever you want. 

Glaze
(glaze is optional) I prefer them without, my boyfriend prefers his with. 

  • 1-1.5 cups powdered sugar (110g+)
  • 2 Tablespoon milk (30ml)
  • 1/2 teaspoon vanilla extract optional
I always get all my ingredients out before baking. No matter if i'm going to add the recipe somewhere or take pictures, this is just how I bake. In the small bowl is my baking powder and salt, other small bowl is my sugar, larger, flour. I didn't have buttermilk so I make my own 1 cup of milk and 1/4 cup butter. 
Tall bottle is my homemade vanilla extract. 
When at the cutting step you can cut them into 16 regular-sized or 32 petite scones to suit your preference. 
We prefer these bite-sized. 

Instructions

  1. Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.
  2. In large bowl, combine flour, sugar, baking powder and salt.
  3. Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory -- you can use cold butter cut in with a pastry cutter).
  4. Measure out heavy cream in measuring cup and add vanilla extract. Stir gently.
  5. Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or electric mixer on a low setting to help coax the dough to cling together.
  6. Once dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface
  7. lightly knead the dough and chocolate chips together until you are able to form a ball.
  8. Break the dough into 4 even pieces and round each one out into a disk about 5" wide.
  9. Cut each into 8 wedges and transfer to cookie sheet.
  10. Bake on 375F (190C) for 14-16 minutes.
  11. While the scones cool, prepare your glaze by whisking together milk, vanilla extract, and powdered sugar. Start with 1 cup powdered sugar, and if it still seems too runny you may increase the sugar amount.
  12. Once scones are cooled, dip, drizzle or spoon the glaze lightly over the top of each scone. I serve these warm and never wait until they cool to glaze, love the chocolate chips warm. 
Picture
Mixing all my dry ingredients and butter

Picture
After wet ingredients are added. Ready to separate and form into scones.

Picture
I made half a recipe

Picture
Hand pressed flat, cut and ready to go on cookie sheet.

Picture
Ready to go in the warm oven. This is the size we like, about 3 bites per scone.

Picture
Glaze, Vanilla, Powdered Sugar & Milk

Finished, right of the oven, we like them warm so the chocolate chips melt in your mouth. Half with glaze, half without