Get ready to transform your breakfast or afternoon tea with these irresistible Mini Chocolate Chip Scones that will make your taste buds dance! Imagine biting into a perfectly tender, buttery scone studded with delightful mini chocolate chips - a heavenly treat that's easier to make than you might think. These British-inspired delights are not just a pastry; they're a moment of pure culinary joy that will elevate your baking game and impress everyone around you.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup mini chocolate chips
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in the mini chocolate chips, distributing them evenly throughout the dry mixture.
- In a separate small bowl, whisk together the heavy cream and egg until well blended.
- Create a well in the center of the dry ingredients and pour in the cream and egg mixture.
- Using a fork or wooden spoon, gently mix the wet and dry ingredients until just combined. Be careful not to overmix, as this can make the scones tough.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
- Pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the circle into 12 equal wedges, separating them slightly on the baking sheet.
- Optional: Brush the tops of the scones with additional heavy cream for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These scones are best enjoyed on the day they are baked.
Tips
- Keep your butter COLD - this is crucial for achieving that signature flaky texture. Cut butter into small cubes and work quickly to prevent it from warming up.
- Don't overmix the dough! Mix just until ingredients are combined to ensure tender scones. Overmixing can lead to tough, dense results.
- Use a light touch when kneading - gentle handling preserves the delicate texture.
- For an extra golden and glossy finish, brush the tops with heavy cream before baking.
- Serve these scones fresh on the day of baking for the best taste and texture. If storing, keep in an airtight container and consume within 2 days.
- Experiment with variations like adding a sprinkle of sea salt on top or using different types of chocolate chips for unique flavor profiles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 4g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 45mg
