Mini Chocolate Chip Scones
User Reviews
5
Mini Chocolate Chip Scones
Description
Mini Chocolate Chip Scones bring together a classic scone dough enriched with mini chocolate chips for bursts of sweetness. The recipe uses cold butter cut into the flour mixture to create a light texture with flaky layers. Mixing the wet and dry ingredients just until combined and gently kneading the dough keeps the scones tender and airy. After shaping and cutting into wedges, the scones bake until golden brown, developing a slightly crisp exterior. Once cooled briefly, a glaze of powdered sugar and cream is brushed over to add a smooth, sweet finish.
The chocolate chips distribute evenly throughout the dough, providing pockets of melted chocolate in every bite. These scones can be served warm or at room temperature and pair well with coffee or tea. Their moderate size makes them convenient for sharing or individual portions.
For best results, the recipe advises cutting the butter into small cubes and keeping it cold to ensure the dough stays light and flaky. Overworking the dough during shaping should be avoided to prevent melting the butter and compacting the mixture. They can also be frozen before baking and baked from frozen, allowing flexibility in preparation.
Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup butter cold
- 1 cup mini chocolate chips
- ¾ cup heavy whipping cream
- 2 egg
- 2 teaspoons vanilla extract
Glaze
- 3 tablespoons powdered sugar
- 1 tablespoon heavy whipping cream
Instructions
- Preheat oven to 400°F
- Combine dry ingredients in a bowl and using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips and set aside.
- In a separate bowl, combine heavy cream, eggs, & vanilla. Add the egg mixture to the dry ingredients and stir just until it holds together. (if it’s dry you can add a little bit of additional milk.)
- On a lightly floured surface, knead dough by folding and gently pressing dough for 10 to 12 strokes until nearly smooth. Pat or lightly roll dough into an 8-inch circle and cut into 8 wedges.
- Bake for 20-23 minutes, or until golden brown. Remove scones from baking sheet. Let slightly cool and top with glaze.
Glaze
- Stir together powdered sugar and heavy cream.
- Pour the glaze over each scone and smooth with a pastry brush, let glaze on scones set on a wire rack.
Notes
- Cut butter into small cubes and keep cold before mixing to maintain a flaky texture.
- Avoid overhandling the dough during shaping to keep scones light and airy.
- Scones can be frozen before baking; bake directly from frozen for 18-22 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456 | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 183mg | 8% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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