by sblades 1 Comment
I always look for a good scone recipe and it's amazing to me how creative bakers can get with the ingredients. One of my favorites is the previously posted Cinnamon Scones with Orange Glaze, which are reminiscent of the wonderful cinnamon scones at Starbucks's before they changed recipes.
The photo of these Mini Chocolate Chip Scones at the King Arthur Flour site is so cute, what with the tiny chocolate chips and beautiful glaze.
I adapted these a little, adding almond extract and a combination of mini and regular chocolate chips. They're fairly easy to throw together as long as you can judge what the dough texture is supposed to be (I add a bit more milk).
The original recipe ends up with 64 tiny scones, but I only managed 36, as they would've been way too small for my tastes. If you're counting them in the photo above, I cut them once again after they were baked.
I do like them small, though, because the glaze complements the texture of the scone. They would have been a little dry had they been any larger.
These Mini Chocolate Chip Scones get better after being stored a day or so. It seems like the glaze soaks into the scone a little bit and that makes a wonderful texture.
Really good with coffee, of course! Everything's better with a side of coffee - except citrus fruit. For some reason that doesn't work. I digress.
The only thing I might change is using all mini chocolate chips instead of the combination, and about a half cup more. That ensures a nice portion of chocolate chips per bite. Yum!
Mini Chocolate Chip Scones
Yield: 36 mini scones
Prep Time: 30 minutes
Cook Time: 17 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 17 minutes
Adapted slightly from King Arthur Flour. Wonderfully sweet and delicious with coffee in the morning!
Ingredients
- 2 ¾ C All-purpose flour
- ⅓ C sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ C cold butter, cut into pats
- 1 ½ C mini semisweet chocolate chips, (or a combination of mini and large)
- 2 large eggs
- 1 teaspoon almond extract
- ⅔ C to 1 C half and half or milk
- Glaze:
- 3 ½ C confectioners' sugar
- 7 tablespoon water - enough to make a thin glaze
- 1 teaspoon vanilla
Instructions
- 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 ⅔ 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 ½" square, about ¾" 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.
- A tip from King Arthur flour - place the pan of scones in the freezer for 30 minutes before baking. While they are chilling, preheat the oven to 425 degrees. Bake the scones for 15 to 17 minutes, or until they're lightly golden brown. Allow the scones to cool on the pan and when cooled completely, cut them in half once again to form smaller triangles.
- Make the glaze by stirring together the glaze ingredients until smooth. If confectioners' sugar is lumpy, sift before making the glaze.
- Set up a rack over a large piece of waxed paper. Dip each little scone into the glaze with a fork, making sure the bottom and sides are covered, and place on the rack until the glaze is set.
Notes
Tips and Stuff:
Next time, I would use all mini chocolate chips (about 1 ½ Cups).
Also next time, I'll place the scones in the freezer before baking, but not while on the cookie sheet. I think the scones would bake better without putting a very cold pan into the hot oven.
I needed a little more water for the glaze - about 2 tbsp. more, but you can judge when you make them.
Nutrition Information:
Yield: 36Serving Size: 1 scone
Amount Per Serving:Calories: 163Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 122mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 2g
Nutrition Values are Approximate
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[…] list. I’ve posted quite a few different scone recipes in the past: Lemon Glazed Lemon Scones, Mini Chocolate Chip Scones, Cinnamon Scones with Orange Glaze, and Cherry Scones, and they’re all terrific. Scones are a […]
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