Mini Chocolate Chip Scones



These little treats were born out of my love for chocolate and the need to make a batch of my delicious 'Perfect Cream Scones' for my cousins baby shower. The mini chocolate chips sprinkled throughout melt perfectly, giving you just a taste in every bite, and make these the perfect treat for breakfast or tea time! I love that they can go straight from freezer to oven, just by adding a few extra minutes to the bake time.

Mini Chocolate Chip Scones
Makes 16 mini  scones

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4 inch cubes
1/2 cup mini chocolate chips
1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. In a large bowl, whisk together flour, baking powder, sugar and salt.
3. Using a pastry blender or your fingertips, quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in mini chocolate chips.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to a large, well-floured piece of parchment paper and gently knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
6. Form scones by pressing the dough into a square and cutting into 4x4 squares, or dividing dough in two, patting into 2 small circles, and cutting each into 8 wedges.
7. Place scones on a parchment paper covered baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for about 10 minutes and serve warm or at room temperature. Enjoy!!!

*If you choose to freeze them, simply place the unbaked scones on the baking sheet in the freezer for 5-10 minutes to flash freeze and then transfer them to a freezer-safe zip top bag labeled with what kind of scones they are and directions for baking them (temp and time).

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