Tender, buttery, and packed with mini-chocolate chips – these are perfect for breakfast or brunch!

Bakery-Style Mini Chocolate Chip Scones

Scones are one of those things people never really talk about. You never hear someone get excited about making them or craving them. They are seen as something extra that no one really ever needs or has time to make.

But I am telling you, after you have a bite of a really good scone you won’t be able to stop thinking about it! If they aren’t made right, though, they can be dry. So make sure you are using a perfected recipe like this one for Mini-Chocolate Chip Scones!

One of the secrets to a perfect scone is using cold butter. I just love butter. Butter makes everything better! These are so buttery, flaky, and tender – better than any scone I’ve ever had! These would be a great addition to a brunch. You can also make them full-size if you prefer!

If you love scones, then I think you’ll love these Strawberry Scones and Blueberry Scones, too!

What You’ll Need for the Scone Dough:

• 2 cups Flour
• 1/4 cup Brown Sugar
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Butter, Cold
• 1/2 cup + 2 tbsp Heavy Cream
• 1/2 tsp Vanilla
• 1/2 cup Mini-Chocolate Chips

And the Icing:

• 1 cup Powdered Sugar
• 2-4 tbsp Milk
• 1/4 tsp Vanilla

How to Make the Best Mini-Chocolate Chip Scones

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• In a food processor, add 2 cups flour, 1/4 cup packed brown sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. Pulse to combine.
• Cut 1/2 cup cold butter into cubes and add to the flour mixture. Pulse again until mostly combined.
• In a separate small bowl, whisk together 1/2 cup + 2 tbsp heavy cream and 1/2 tsp vanilla. Pour over flour/butter mixture and pulse again until the mixture is beginning to stick together.
• Transfer to a lightly floured counter top and sprinkle 1/2 cup mini-chocolate chips over the dough. Gently work the dough and chocolate chips together until you have a disc shape. Fold dough over itself, turn 90 degrees and fold again. Repeat 4 more times.
• Form dough into two separate discs.
• Cut each dough disc into 8 wedges. Transfer to prepared baking sheet, leaving space between each scone.
• Bake for 13 minutes.
• Once scones have cooled, whisk together 1 cup powdered sugar, 2-4 tbsp milk, and 1/4 tsp vanilla to make the icing.
• Drizzle icing over the scones. Let harden.

More Breakfast Sweets:

• Strawberries & Cream French Toast Bake
• Apple Fritter Monkey Bread
• Easy Strawberry Cream Cheese Strudel
• Apple Fritter Cinnamon Roll Bake
• S’mores Overnight French Toast Bake
• Cinnamon Sugar Donut Muffins
• Baked Mini-Cinnamon Sugar Donuts
• Powdered Sugar Canned Biscuit Donuts
• Cinnamon Roll Peach Cobbler
• Easy Crepes
• Strawberry Scones
• Quick Cherry Coffee Cake
• Blueberry Cream Cheese Danish
• Scones
• Raspberry Coffee Cake
• Crescent Roll Cheese Danish