Mini Chocolate Chip Scones Recipes

VANILLA CHOCOLATE CHIP MINI SCONES

Vanilla Chocolate Chip Mini Scones image

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h30m

Yield 24 scones

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour, plus more for dusting
2/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, chilled
2 cups mini chocolate chips
3/4 cup heavy cream
1/2 teaspoon vanilla extract
1 large egg
1/2 cup milk, plus more if needed for thinning
1/4 teaspoon vanilla extract
5 cups confectioners' sugar, sifted, plus more if needed
Dash of salt

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.

MINI CHOCOLATE CHIP SCONES

Mini Chocolate Chip Scones image

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

Ingredients

2 cups flour
1/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cold and cut into pieces
1/4 cup mini chocolate chip
1 teaspoon vanilla
3/4 cup buttermilk

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

CHOCOLATE CHIP SCONES

Chocolate Chip Scones image

Provided by Ree Drummond : Food Network

Time 55m

Yield 8 scones

Number Of Ingredients 12

Ingredients

2 1/2 cups baking mix, such as Bisquick, plus more for dusting
1/4 cup brown sugar
4 tablespoons salted butter, diced and chilled
2 large eggs, beaten
1/4 cup buttermilk
Splash vanilla extract
1 1/2 cups chocolate chips
1/2 cup milk
Splash vanilla extract
3 cups sifted powdered sugar
Pinch kosher salt
1/4 cup mini chocolate chips

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.

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