Craving a sweet treat that's both elegant and irresistible? Look no further than these Chocolate Chip Mini Scones – the perfect companion to your morning coffee or afternoon tea! These petite, buttery pastries are packed with rich chocolate chips and offer a melt-in-your-mouth experience that will transport your taste buds straight to a cozy British café. Whether you're a baking novice or a seasoned pro, these mini scones are guaranteed to impress and satisfy your sweet tooth in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 16 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 cup chocolate chips
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
- In a separate small bowl, whisk together the heavy cream and egg until fully incorporated.
- Pour the cream and egg mixture into the flour mixture. Gently stir with a wooden spoon or rubber spatula until just combined.
- Fold in the chocolate chips, being careful not to overmix the dough. The mixture should just barely come together.
- Transfer the dough onto a lightly floured surface. Gently pat the dough into a rectangle approximately 1-inch thick.
- Using a sharp knife, cut the dough into small triangular shapes, creating 16 mini scones.
- Carefully transfer the scones to the prepared baking sheet, leaving about 1-inch of space between each scone.
- Optional: Brush the tops of the scones with additional heavy cream for a golden, shiny finish.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Keep your butter COLD: The secret to flaky scones is using cold butter that hasn't melted. Work quickly and keep ingredients chilled.
- Don't overmix: Mix the dough just until it comes together. Overmixing can lead to tough, dense scones.
- Use a sharp knife for clean cuts: When shaping your mini scones, use a sharp knife to create clean, even triangles.
- Optional glaze: For a bakery-style finish, brush the tops with heavy cream before baking to achieve a beautiful golden color.
- Serve fresh: These scones are best enjoyed warm on the day they're baked, but can be stored in an airtight container for up to 3 days.Pro tip: For extra indulgence, serve with clotted cream or a dollop of whipped cream!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
