Mini Chocolate Chip Scones are the perfect treat to accompany your morning coffee. These are seriously CRUMBLY, just like any great scone should be!
Course Breakfast, Snack
Keyword chocolate chip scones, crumbly scones
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Author Sue Ringsdorf
1 1/2Tablespoonsbaking powder
1cupmini chocolate chips
1cupunsalted butter- cubed and frozen
2/3cupheavy cream- plus possibly more
2teaspoonsvanilla- I use pure vanilla paste
Preheat oven to 400 degrees. Prepare baking sheet with parchment paper.
Cut the cold butter into small pieces. Put in the freezer for at least 30 minutes before using. (You can do this step the day before.)
Combine dry ingredients in large mixing bowl - the flour, sugar, baking powder, salt, and cinnamon.
Mix the wet ingredients in a measuring cup - the egg, heavy cream, and vanilla. Put it in the refrigerator to keep cold until ready to use.
Using a pastry cutter, cut the butter in to the dry ingredients until it resembles course crumbs. Then add the chocolate chips, followed by the wet ingredients. Mix with a spoon at first, and then use your hands to squeeze the dough together. If the dough isn't coming together, add a bit more heavy cream a few drops at a time.
Prepare your counter (baking mat) with a dusting of flour. Then dump the dough onto it, and form it into a square (or circle), about 3/4 inch thick. Use a butter knife to slice the square into about 16 square pieces (or any shape and size of your choice).
Transfer the scone pieces to prepared baking sheet (lined with parchment paper). Bake until slightly browned on top, about 15-17 minutes. Let scones sit on pan for about five minutes before transferring to cooling rack.