These buttery scones are absolutely delightful! They make a simple, yet perfect addition to any party or brunch!
Chocolate Chip Scones Without Buttermilk
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. And so would these Crescent Roll Cheese Danish’s, Apple Fritter’s, or Cinnamon Sugar Donut Muffins!
What You’ll Need:
- 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 Heavy Cream
- 1/2 tsp Vanilla
- 1/2 cup Mini-Chocolate Chips
- 1 cup Powdered Sugar
- 2-4 tbsp Milk
- 1/4 tsp Vanilla
How to Make 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 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 dough 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. Dip the tops of the scones into the glaze and allow to set before serving.
Recipe Notes:
- Heavy cream – This helps to perfect the recipe, I don’t recommend substituting it.
- Freezing – These freeze well in a freezer safe bag, just don’t put the glaze on before freezing. You can drizzle that on after they thaw and are ready to serve.
- Full-size scones – You can easily use this recipe for full-size scones. Just make the dough into one disc instead of two.
- Icing – The glaze is optional, you don’t have to use it. You can also drizzle it over the scones instead of dunking them into the icing.
More Breakfast Sweets:
- Crescent Roll Cheese Danish
- Apple Fritter
- Cinnamon Roll Peach Cobbler
- Cinnamon Sugar Donut Muffins
- Pumpkin French Toast
- Blueberry Cream Cheese Danish
- Apple Fritter Cinnamon Roll Bake
Mini-Chocolate Chip Scones
Mini Chocolate Chip Scones, these buttery scones are absolutely delightful! They make a simple, yet perfect addition to any party or brunch!
Ingredients
- 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 Heavy Cream
- 1/2 tsp Vanilla
- 1/2 cup Mini-Chocolate Chips
- 1 cup Powdered Sugar
- 2-4 tbsp Milk
- 1/4 tsp Vanilla
Instructions
- Preheat oven eto 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a food processor, add flour, packed brown sugar, baking powder, and salt. Pulse to combine.
- Cut cold butter into cubes and add to the flour mixture. Pulse again until mostly combined.
- In a separate small bowl, whisk together heavy cream and 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 mini-chocolate chips over the dough. Gently work the dough and chocolate chips together utnil 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 dough into 8 wedges. Transfer to prepared baking sheet, leaving space between each scone.
- Bake for 13 minutes.
- Once scones have cooled, whisk together powdered sugar, milk, and vanilla to make the icing. Dip the tops of the scones into the glaze and allow to set before serving!
