Vanilla Chocolate Chip Mini Scones Recipe

These buttery Vanilla Chocolate Chip Mini Scones are made with all-purpose flour, very cold butter, heavy cream, mini chocolate chips, and a hint of vanilla. The result is a tender, crumbly, and moist scone packed with delightful pockets of melted chocolate. It’s the perfect treat for breakfast or an afternoon snack. Ideal for a weekend brunch or to enjoy with a cup of coffee, this recipe makes about 16 delicious mini scones.

Vanilla Chocolate Chip Mini Scones Ingredients

For the Scones:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
• 3/4 cup mini semi-sweet chocolate chips
• 1/2 cup heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract

For the Vanilla Glaze (Optional):

• 1 cup confectioners’ sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

How To Make Vanilla Chocolate Chip Mini Scones

1. Prepare your oven and baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Combine the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Cut in the cold butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Mix the wet ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Combine wet and dry: Pour the cream mixture into the dry ingredients. Use a fork to gently stir until a shaggy dough begins to form. Do not overmix. Fold in the mini chocolate chips.
6. Shape and cut the dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times until it just comes together. Pat the dough into a 1-inch thick circle. Use a sharp knife or bench scraper to cut the circle into 8 wedges, then cut each wedge in half to create 16 mini scones.
7. Brush with cream and bake: Place the mini scones on the prepared baking sheet. Lightly brush the tops with a little heavy cream. Bake for 12-15 minutes, or until golden brown.
8. Glaze the scones: While the scones cool, whisk together the confectioners’ sugar, milk, and vanilla extract for the glaze. Start with 2 tablespoons of milk and add more until you reach your desired consistency. Drizzle the glaze over the cooled scones.

Recipe Tips

• Use VERY Cold Butter: This is the most important rule for tender, flaky scones. Cold butter creates pockets of steam as it melts in the hot oven, which results in a light, layered texture. Some bakers even use frozen, grated butter.
• Do Not Overwork the Dough: Mix the dough only until it just comes together. Overworking develops the gluten in the flour, which will make your scones tough and dense instead of light and crumbly.
• A Light Touch is Key: When you bring the dough together on your counter, be gentle. A slightly shaggy, messy-looking dough is exactly what you want before you pat it into a circle.
• Mini Chocolate Chips Work Best: Mini chocolate chips distribute more evenly throughout the small scones, ensuring you get a little bit of chocolate in every bite without overwhelming the delicate scone texture.

What To Serve Mini Chocolate Chip Scones

These Vanilla Chocolate Chip Mini Scones are delicious on their own, especially when topped with a sweet vanilla glaze. They are the perfect companion to a hot cup of coffee or tea. For a more traditional and decadent treat, serve them slightly warm with a side of clotted cream, strawberry jam, or a simple dollop of softened butter.

How To Store Mini Chocolate Chip Scones Leftovers

• Room Temperature: Scones are best enjoyed the day they are baked. To store leftovers, place them in an airtight container at room temperature. They will keep for up to 2-3 days.
• Freeze: These scones freeze very well. Allow them to cool completely, then place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, let them thaw at room temperature or warm them in a 300°F (150°C) oven for 5-10 minutes.

Vanilla Chocolate Chip Mini Scones Nutrition Facts

• Serving size: 1 mini scone
• Calories: 175 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 150mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 11g
• Protein: 3g

Frequently Asked Questions

• Why were my scones dry and hard? This is usually caused by one of two things: overworking the dough or using too much flour. Mix the dough as little as possible, only until it holds together. When turning it out, use just enough flour on your work surface to prevent sticking.
• Can I use regular-sized chocolate chips? Yes, you can, but they can be a bit large for mini scones and may make them harder to cut neatly. For the best result, give regular chocolate chips a rough chop before adding them to the dough.
• Can I make the scone dough ahead of time? Yes. You can prepare the dough, cut the scones, and place them on the baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, brush them with cream and bake directly from the fridge, adding a minute or two to the baking time.

Try More Recipes:

• Vanilla Meringue Cookies Recipe
• Vanilla Ice Cream with Peach Syrup Recipe
• Very Berry Mug Cake Recipe