Mini Chocolate Chip Scones Recipes
VANILLA CHOCOLATE CHIP MINI SCONES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 24 scones
Number Of Ingredients 13
Steps:
- For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- Sift together the flour, granulated sugar, baking powder and salt in a bowl. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture until it resembles crumbs. Mix in the chocolate chips.
- Add the cream to a pitcher, then whisk in the vanilla and egg. Pour the cream mixture into the flour mixture; stir gently with a fork just until it comes together.
- Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll it into about a 12-by-7-inch rectangle, 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheet.
- Bake until the scones are light brown--not golden--about 18 minutes. Allow to cool for 15 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- For the glaze: Add the milk and vanilla to a pitcher and mix together. Mix the confectioners' sugar and salt in a bowl. Add the milk mixture and stir or whisk until completely smooth. Add more confectioners' sugar or milk if necessary to get the consistency the right thickness.
- One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary to completely coat. Put on a cooling rack over a baking sheet. Allow the glaze to set completely, about 1 hour. The scones will keep several days if glazed.
CHOCOLATE CHIP SCONES
These chocolate chip scones are crispy and golden on the outside, soft and flaky on the inside, and loaded with chocolate chips in every bite.
Provided by Lily Ernst
Categories breakfast
Time 35m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the chocolate chips. Set aside.
- In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
- Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball. It doesn't have to be smooth. Rough and shaggy is good.
- Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
- Brush the tops of the scones with more buttermilk and sprinkle with coarse sugar if using.
- Bake for 20 minutes or until golden brown.
Nutrition Facts : Calories 402 calories, Sugar 25.1 g, Sodium 143.6 mg, Fat 20.1 g, SaturatedFat 12.2 g, TransFat 0 g, Carbohydrate 52 g, Fiber 3.3 g, Protein 6.9 g, Cholesterol 44.8 mg
CHOCOLATE CHIP SCONES
Provided by Ree Drummond : Food Network
Time 55m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips.
- Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
- For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
- Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.
MINI CHOCOLATE CHIP SCONES
This is the recipe that comes with the nordicware mini scone pan. It makes 16 mini-scones. Or with adding a couple minutes to the cooking time can make 8 regular scones.
Provided by Princess Lisa
Categories Quick Breads
Time 30m
Yield 16 mini-scones, 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F Brush pan with vegetable shortening or butter. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Blend butter into the flour mixture with a pastry blender or two knives. The mixture should look like course meal. Stir in chocolate chips. In a small bowl, combine buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together. Do not over mix the dough. Divide dough evenly among wells in pan. Bake for 13-18 minutes, until golden brown and toothpick comes out clean. Cool 10 minutes in pan. Remove from pan and serve.
Nutrition Facts : Calories 138.3, Fat 6.8, SaturatedFat 4.2, Cholesterol 15.7, Sodium 147.7, Carbohydrate 17.4, Fiber 0.6, Sugar 5.2, Protein 2.2
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MINI CHOCOLATE CHIP SCONES – MY RECIPE REVIEWS
From myrecipereviews.com
Servings 36Total Time 1 hr 17 minsCategory Breads/MuffinsCalories 163 per serving
- Whisk together the flour, sugar, salt and baking powder in a large mixing bowl. Add the butter (I chopped the butter a little smaller to start with) and combine until the mixture is unevenly crumbly. It's OK to have kind of large chunks of butter still in it. Stir in the chocolate chips.
- In a separate bowl, whisk together the eggs, almond flavoring and 2/3 C. half and half or milk. Add the egg mixture into the dry ingredients and stir by hand until it's moistened and holds together. Stir in additional milk or half and half if the dough seems dry - I added a bit more to where it was almost sticky.
- Flour a large piece of waxed paper very well and place the dough onto it. Pat it gently into about an 8" to 8 1/2" square, about 3/4" thick.
- Cut the square into 3" squares, then cut each square into triangles, using a pizza cutter if you have it. Transfer the scones to a parchment-lined or well-greased baking sheet. They won't expand much, so you can place them fairly closely together.
MINI CHOCOLATE CHIP SCONES - SUGAR SPUN RUN
From sugarspunrun.com
4.9/5 (55)Total Time 30 minsCategory DessertCalories 139 per serving
- Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory -- you can use cold butter cut in with a pastry cutter).
MINI CHOCOLATE CHIP SCONES RECIPE | COOKSHIDEOUT
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MINI CHOCOLATE CHIP SCONES - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (8)Total Time 58 minsCategory Breakfast, DessertCalories 456 per serving
- Combine dry ingredients in a bowl and using a pastry blender, 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.
CHOCOLATE CHIP MINI SCONES RECIPE | MYRECIPES
From myrecipes.com
Servings 28Calories 66 per servingTotal Time 28 mins
- . Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining 1 tablespoon sugar in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in mini chips. Add buttermilk, stirring just until moist.
- . Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough out to 1/2-inch thickness; cut with a 1 1/2-inch round cutter. Place on a baking sheet coated with cooking spray. Spray tops of scones lightly with cooking spray; sprinkle with cinnamon-sugar. Bake at 400° for 12 minutes or until golden. Serve warm.
MINI SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (57)Total Time 1 hr 29 minsServings 32Calories 150 per serving
- In a large mixing bowl, whisk together all the dry ingredients., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated., Stir in the chips or finely chopped chocolate., In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk., Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Stir in additional milk or half and half if the dough seems dry, and doesn't come together., Scrape the dough onto a well-floured work surface.
CHOCOLATE CHIP SCONES - HEATHER'S HOMEMADE KITCHEN
From heathershomemadekitchen.com
5/5 (3)Estimated Reading Time 5 minsCategory Bread/Muffins, Breakfast, SnackCalories 344 per serving
- Add the butter to the flour mix and using a pastry blender or your hands, cut the butter and flour together until it resembles course crumbs.
CHOCOLATE CHIP SCONES - SALLY'S BAKING ADDICTION
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- Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, brown sugar, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the chocolate chips, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
CHOCOLATE CHIP SCONES - VALENTINA'S CORNER
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5/5 (3)Total Time 30 minsCategory DessertCalories 331 per serving
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MINI CHOCOLATE CHIP SCONES - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
Reviews 1Category BreadCuisine AmericanTotal Time 50 mins
- In a large bowl, whisk together the flour, sugar, and salt. Using a box grater, grate the frozen butter into the bowl. Gently combine with your fingers or a fork. (NOTE: for lemon or orange cranberry scones, add the zest at this time.)
- In a small bowl, combine the heavy cream, egg, and vanilla (or lemon or orange extract). Pour into the bowl with dry ingredients and stir together with a fork, just until the dough becomes shaggy. Add chocolate chips (or dried cranberries) and gently stir with a wooden spoon, leaving the dough shaggy with some flour and chocolate chips not yet incorporated.
- Empty the dough onto a pastry board or pastry mat and gently knead until the flour is incorporated and the dough is smooth. Shape the dough into a log about 11 inches long and 3-4 inches wide. Cut the log into 8 equal slices, then cut each slice diagonally across.
MINI CHOCOLATE CHIP SCONES (GLUTEN-FREE) - DON'T WASTE THE ...
From dontwastethecrumbs.com
4.9/5 (10)Category DessertsCuisine AmericanTotal Time 35 mins
- In a large bowl (using your hands, two knives or a pastry blender), or in a stand mixer with the paddle attachment, mix the flour, sugar, baking powder, salt and butter until it resembles breadcrumbs.
- Add the wet ingredients to the dry ingredients and mix just until the ingredients start to come together. The mixture should be dry, but not crumbly, so add 1-2 tsp of cream if necessary.
CHOCOLATE CHIP SCONES | KING ARTHUR BAKING
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4.7/5 (65)Total Time 40 minsServings 16-18Calories 220 per serving
- Preheat the oven to 400°F. Lightly grease (or line with parchment) a baking sheet., In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder until thoroughly combined.
- Add the butter, working it in until the mixture is unevenly crumbly., Whisk together the cream, eggs, and vanilla.
- Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips.
- Mix to form a moist dough., Transfer the sticky dough to a heavily floured rolling mat or other work surface.
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From ifyougiveablondeakitchen.com
5/5 (9)Category BreakfastServings 30Total Time 52 mins
- In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter just until the mixture is unevenly crumbly. It's okay for some larger chunks of butter to remain unincorporated. Stir in the chips or finely chopped chocolate.
- Make the glaze by stirring together the sugar, milk and vanilla in a small bowl. Place the scones to a rack set over parchment, to catch any drips from the icing. Using a large spoon (or by placing the icing in a icing bag) drizzle the icing over the scones. Allow the glaze to set before serving. Scones can be kept in an airtight container at room temperature for five days.
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