Mini Chocolate Chip Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
Scones2 3/4 cups All-Purpose Flour1/3 cup sugar3/4 teaspoon salt1 tablespoon baking powder1/2 cup cold butter, cut in pats12 oz. mini chocolate chips2 large eggs2 teaspoons vanilla1/2 cup milk1/4 Cup sour creamGlaze3 1/2 cups confectioners' sugar7 tablespoons water, enough to make a thin glaze1 teaspoon vanilla
1) In a large mixing bowl, whisk together all the dry ingredients.
2) Take the stick of butter and with a knife cut off small-med. chunks of uneven butter. Do this until the whole stick is incorporated in the dry ingredients. You will need to stir after so many pieces of butter so they don't stick together. Work in the butter just a bit; it's OK, you want some larger chunks of butter to remain.
3) Stir in the chips.
4) In a separate mixing bowl, whisk together the eggs, vanilla, milk and sour cream.
5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6) Scrape the dough onto a well-floured work surface. Pat with a little flour on top (so your hands don't stick) into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a spatula to lift the square, and sprinkle more flour underneath.
7) Cut the square once on one side and twice on the other; you'll have a total of 6 small squares. Then cut each of these diagonally, to create 12 scones. You may need to dip your knife in flour to prevent it from sticking each time.
8) Transfer the scones to a parchment-lined or well-greased baking sheet. I put 6 on a jellyroll pan, of 2.
9) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
10) Bake the scones for 15-19 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 24 small triangles. Don't be too particular here; in fact, if the scones are already the size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles.
11) Make the glaze by stirring together the sugar, water, and vanilla. Stir until no lumps are present.
12) Now you're going to coat each scone with glaze. Dip each one individually, making sure all sides are coated, into the bowl and place on a wire rack set over foil to catch the drips.
For my nutrition I actually cut my scones in a 9 squares first, then halved those, froze them, then cooked those, and then cut them twice after cooking to make them small pieces.
Number of Servings: 72
Recipe submitted by SparkPeople user KINZEROO.
2) Take the stick of butter and with a knife cut off small-med. chunks of uneven butter. Do this until the whole stick is incorporated in the dry ingredients. You will need to stir after so many pieces of butter so they don't stick together. Work in the butter just a bit; it's OK, you want some larger chunks of butter to remain.
3) Stir in the chips.
4) In a separate mixing bowl, whisk together the eggs, vanilla, milk and sour cream.
5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6) Scrape the dough onto a well-floured work surface. Pat with a little flour on top (so your hands don't stick) into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a spatula to lift the square, and sprinkle more flour underneath.
7) Cut the square once on one side and twice on the other; you'll have a total of 6 small squares. Then cut each of these diagonally, to create 12 scones. You may need to dip your knife in flour to prevent it from sticking each time.
8) Transfer the scones to a parchment-lined or well-greased baking sheet. I put 6 on a jellyroll pan, of 2.
9) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
10) Bake the scones for 15-19 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 24 small triangles. Don't be too particular here; in fact, if the scones are already the size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles.
11) Make the glaze by stirring together the sugar, water, and vanilla. Stir until no lumps are present.
12) Now you're going to coat each scone with glaze. Dip each one individually, making sure all sides are coated, into the bowl and place on a wire rack set over foil to catch the drips.
For my nutrition I actually cut my scones in a 9 squares first, then halved those, froze them, then cooked those, and then cut them twice after cooking to make them small pieces.
Number of Servings: 72
Recipe submitted by SparkPeople user KINZEROO.
Nutritional Info Amount Per Serving
- Calories: 86.2
- Total Fat: 3.1 g
- Cholesterol: 10.0 mg
- Sodium: 58.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.1 g
- Protein: 0.8 g
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