In case it’s not obvious, I love mini treats. I love being able to eat something and barely feel the guilt as it passes my lips. These scones are just mildly sweet – a little hot spot of warm gooey chocolate in a flaky delicious dough. One of my top 3 favorite desserts. And they can be eaten as breakfast, so even better!
I could make these scones every single day and eat them all. And they disappear so easily… I don’t know HOW that happens. Maybe we have scone-stealing house elves. Fortunately, this recipe makes just 12 2-bite scones. Perfect for 2 or 3 people. Or 1 person over 2 days. Or 1 person and 2 house elves. Whatever works for you.
These are a delicate confection with a soft-crisp exterior. Very similar to handmade biscuits – the small pieces of cold butter are what create the flaky, air-pockety qualities in scones. Much like in croissants, I imagine. Whereas, in cookies, the butter is softened before being added and creates a different texture entirely.
They’re best warm from the oven and the quality quickly goes downhill if you eat them even the next day. Good warm but, as Hermit learned (0r I guess, didn’t learn) with chocolate chip cookies, when someone (his sister) says “Careful, they’re hot”, and when you feel melty chocolate burning your hand, DON’T pop the cookie in your mouth as a way to stop it burning your hand. ❤
And the best thing, if you want to make these for a crowd, the recipe easily doubles or triples. Work people devoured these when I tripled the recipe one morning. I want to try making them dairy free (for Hermit) although I don’t have much experience baking with margarine vs. butter.
What are your favorite desserts? If you’re reading this, leave a comment and let me know what you think 🙂
Mini Chocolate Chip Cream Scones
Adapted from Small-Batch Baking; makes 1 dozen mini, 2-bite scones
- 1 cup unbleached all-purpose flour
- 2 tbsp. granulated sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 5 tbsp. butter, cut into 1/2-inch cubes
- 1/4 c. mini chocolate chips (regular will work too, but not as well. Plus, the minis are so cute!)
- 1/4 cup half-and-half
- 1 egg yolk
- approx. 2 tsp. additional granulated or large-grain/raw sugar, for sprinkling (optional)
1. Place rack in middle and preheat oven to 375°; grease a small/medium baking sheet or line with parchment paper.
2. In a medium bowl, whisk together the flour, 2 tbsp. sugar, baking powder, and salt.
3. Using a pastry blender, two butter knives, or your fingertips, cut the butter cubes into the dry ingredients until the butter pieces are no bigger than peas.
4. Stir in chocolate chips.
5. With a fork, mix half-and-half and egg yolk into mixture until just combined.
6. Turn out dough onto a floured surface and knead 5-6 times, just until a ball has formed. Be careful not to over-mix or over-knead.
7. Using a sharp knife or a dough cutter/lifter, cut the dough in half. Lightly flour your hands and gently pat each ball into a disc about 1/2-inch in height. Cut each disc in half and then each half into thirds. You’ll have 6 roughly-equal wedges/scones from each disc.
8. Carefully transfer the scones to prepared baking sheet, spacing equally apart; at least 1-inch between scones.
9. Bake in preheated oven for 13 – 14 minutes, or until the bottoms are golden and the tops have just barely started to become golden.
10. Remove scones to a cooling rack. Let cool 5 minutes and enjoy immediately – be careful, the chocolate is piping hot. Best served fresh.
11. To serve again (warm), pre-heat oven to 350°, wrap the scones loosely in aluminum foil and heat on a baking sheet for about 5 minutes. The outside should crisp up and taste almost as good as the first day.