I was getting tired of my monotonous English muffin routine and wanted to bake something to get me excited about breakfast again. I went to my Pinterest board and looked for some inspiration. Luckily, I noticed that I had pinned some mini chocolate chip scones on there, and that I already had all the ingredients on hand.
These scones did not require a mixer, so that was a huge plus. I found that the suggested baking time was a bit too much for my scones, so I recommend starting at 15 minutes and adding more time as needed (this is included in my notes below).
I enjoyed these scones, but they were slightly on the dry side. I am attributing that to the fact that they baked too long, so it's not a fault of the recipe (I mean, the team at King Arthur Flour definitely knows their stuff!). I especially liked that these made 32 mini scones (or 64 bite-sized ones) that I shared with others. The scones were flaky from the butter and contained lots of chocolate chips for my sweet tooth. I omitted the glaze, but you can add that to yours if you want an even more indulgent treat.
Now that the scones are gone, I guess I'll be looking for a new breakfast recipe to try. Got any suggestions?
Mini chocolate chip scones
- 2 and 3/4 cups all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 TBSP baking powder
- 1/2 cup cold butter, cubed
- 1 cup to 2 cups mini chocolate chips, or finely chopped semisweet or bittersweet chocolate (regular sized chocolate chips will work too)
- 2 large eggs
- 2 teaspoons vanilla extract or the flavoring of your choice
- 1/2 cup to 2/3 cup half and half or milk (I used heavy cream)
In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.
Using a pastry cutter or fork, cut in the butter just the mixture resembles large peas. It will still be slightly crumbly, and that is OK.
Using a spatula or a wooden spoon, stir in the chocolate chips or chopped chocolate.
In a separate medium sized mixing bowl, beat together the eggs, vanilla and 1/2 cup of the half and half or milk.
Slowly add the milk mixture to the dry ingredients and stir until the dough comes together and will maintain its shape. If it is too dry, add more milk or half and half.
Transfer the dough onto a well-floured flat surface. Shape it into a square about 3/4 inch thick and 8x8 in size.
Using a pizza cutter, cut the square into 16 even squares. Then cut each square in half diagonally so you now have 32 small triangles.
Transfer the 32 triangular scones to a greased or parchment-lined baking sheet (I lined with my imitation Silpat). All of the scones can be placed very closely together and should all fit on your baking sheet.
Place the uncovered scones in your freezer for at least 30 minutes.
Preheat your oven to 425 degrees F.
Bake the scones for about 19 or 20 minutes or until to tops are golden brown in color. Mine baked for 19 minutes and were overbaked; I suggest starting at 15 minutes and adding more time as needed.
Turn off the oven and remove the pan from the oven. The scones can cool directly on the baking pan.
If desired, you can cut the scones in half again so you get 64 bite-sized triangles. You can also top with a glaze (simply whisk together powered sugar, vanilla until your desired consistency).
Yield: 32 mini scones, or 64 bite-sized scones
Source: King Arthur Flour