Mini Chocolate Chip Scones
with vanilla glaze (optional)
Easy & Delicious
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.
- 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 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
Tall bottle is my homemade vanilla extract.
We prefer these bite-sized.
- Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.
- In large bowl, combine flour, sugar, baking powder and salt.
- 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).
- Measure out heavy cream in measuring cup and add vanilla extract. Stir gently.
- 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.
- Once dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface
- lightly knead the dough and chocolate chips together until you are able to form a ball.
- Break the dough into 4 even pieces and round each one out into a disk about 5" wide.
- Cut each into 8 wedges and transfer to cookie sheet.
- Bake on 375F (190C) for 14-16 minutes.
- 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.
- 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.