Sometimes I do too much and make things too complicated. It’s in my nature. There was a day that I set out to make peanut butter cookies. Just a simple batch of peanut butter cookies. What I ended up with was peanut butter cookies sandwiched with homemade marshmallow fluff and dipped in chocolate (but that’s another post). I can never leave well enough alone. Complicated recipes are appealing to me. But…sometimes even I want something quick and easy without compromising taste. Look no further than these Mini Chocolate Chip Scones.
These are not the dry, tasteless hockey pucks that give scones a bad name. These are crisp on the edges, tender in the center, flavorful, and with just the right amount of sweetness from the glaze. It only takes one bowl to make these little guys. You heard (read?) me. ONE.
Okay, and a second bowl for glaze, but my point stands. These are straightforward and delicious.A pizza cutter is a fantastic tool to use to cut these scones! If you don’t have one, you can find one [here]. I baked my scones on a silpat (like this one [here]). If you’re baking on a greased or parchment-lined cookie sheet, your scones might be golden in a few minutes less than mine were.
The glaze is super easy to whip up. It has a thin consistency, giving you a variety of options for glazing the scones. You can brush the glaze over the tops with a pastry brush, drizzle the glaze over the top (using a spoon, piping bag, or zip-top bag with the corner cut), or you can dip the whole scone to maximize your glazed surface area.
If you plan on dipping the scones, this is an instance in which wire racks are really helpful. Without one, the excess glaze can’t drip off, and your scones can end up a soggy mess, as the glaze won’t set on the bottoms. If you can’t find wire racks at your local store, they’re available [here].
So go ahead and treat yourself to some Mini Chocolate Chip Scones that are quick and easy. Bonus that they’re for breakfast, contain chocolate, AND are mini (so you’re obligated to have more than one)! Slow down and enjoy something that isn’t complicated. 🙂
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Recipe from King Arthur Flour (link here).
Mini Chocolate Chip Scones
- 2 3/4 cups flour
- 1/3 cup sugar
- 1/4 tsp salt
- 1 Tbsp baking powder
- 1/2 cup unsalted butter, cold, diced
- 1 1/2 cups mini chocolate chips
- 2 eggs
- 2 tsp vanilla extract
- 2/3 cup half and half or milk (2% milkfat or higher)
- 3 cups powdered sugar, sifted
- 1/3 cup water
- 1 tsp vanilla extract, optional
- Line a baking sheet with parchment or silpat. Set aside.
- In a large bowl, combine dry ingredients (flour, sugar, salt, and baking powder). Using a pastry cutter or fork, cut in the butter until mixture is crumbly. Stir in the chocolate chips.
- Add the eggs, vanilla extract, and 1/2 cup half and half or milk. Stir until dough comes together.
- Turn the dough out onto a well floured surface and roll or pat out to an 8" square. Take care to ensure the dough isn't sticking to the surface.
- Cut the dough into 2" squares (16 squares total; see note). Cut each square in half diagonally (32 triangles total). Transfer the scones to the prepared baking sheet and freeze 30 minutes. Preheat oven to 425F.
- Bake 17-19 minutes, or until golden (see note). Cool scones on the pan to room temperature.
- Have a wire rack ready to place the glazed scones on (see note). Place a piece of parchment or waxed paper underneath to catch the drips and save you cleanup time.
- Combine glaze ingredients in a small bowl. You can dip each scone in the glaze, brush the glaze on with a pastry brush, or you can drizzle the glaze on top (using a spoon, a piping bag, or a zip-top bag with the corner cut).
- Let the glaze dry/set completely before serving.Enjoy!