If you’re craving slightly sweet, buttery, tender scones for breakfast, these mini chocolate chip scones with a vanilla glaze are for you! Packed with mini semisweet chocolate chips and cloaked in a sweet vanilla glaze, these scones are bound to be your new favorite. Read on to learn how to make the best chocolate chip scones!
I love Cyber Monday*, mostly because Black Friday has never been my thing and I usually miss out on all the best sales.
When it comes to Black Friday shopping, I just can’t do it. I can’t stand crowds, I can’t even go grocery shopping during peak times — I wait until Sunday football games are on and go then just to avoid scrambling around shopping carts and hapless shoppers.
So last weekend while most of the world around me was scrambling for sales and grappling for the last Hatchimal, you can bet that I spent the prime shopping hours in my pajamas with Pandora on in the background and my oven warming to 350 degrees.
There’s no sale great enough to lure me out into the masses and away from my kitchen, especially not when there’s a batch of mini chocolate chip scones to be made.
These chocolate chip scones are an all-time favorite in my family. My siblings call them the “best scones ever”, and I honestly agree.
They’re tender, flaky, exceptionally buttery and polka-dotted with sweet miniature chocolate chips. They’re made with generous amounts of butter, no eggs, and a full cup of heavy cream, which gives them an amazing texture.
Between a smallish scoop of sugar and chocolate chips, they’re sweetened just enough, and make a great breakfast companion.
I topped each chocolate chip scone off with a light vanilla glaze (I almost did a chocolate glaze, but didn’t want to make things too chocolaty here — that’s what this chocolate scone recipe is for). You can skip the glaze if you’d like, but it’s only 3 ingredients and so simple to make that I really hope you’ll try it out.
I recommend having an electric mixer, or preferably a stand mixer (affiliate), handy when making these chocolate chip scones. The dough is very dry and crumbly, and will give you an almost impossible arm workout if you try to do it by hand. Give everything a few stirs with your stand mixer, and then use your hands to work the doughy crumbles into 4-5″ disks.
Cut them into 16 regular-sized or 32 petite scones to suit your preference. I honestly prefer these bite-sized, so I always make them miniature.
If you don’t have a family of 8 to feed as I did when I developed this recipe, you can always half the recipe, but in my opinion there’s no such thing as too many scones.
Enjoy!
*Check out this deal on KitchenAid mixers today (affiliate, but seriously this is an amazing deal)!!!
Mini Chocolate Chip Scones
Ingredients
Scones
- 4 cups all purpose flour (465g)
- 1/2 cup granulated sugar (100g)
- 4 teaspoon baking powder (18g)
- 1/2 teaspoon salt
- 1 cup very cold unsalted butter frozen is better (226g)
- 1 cup heavy cream (237ml)
- 1/2 teaspoon vanilla extract
- 1 cup mini chocolate chips
Glaze
- 1-1.5 cups powdered sugar (110g+)
- 2 Tablespoon milk (30ml)
- 1/2 teaspoon vanilla extract optional
Instructions
- Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.
- In large bowl, combine flour, sugar, baking powder and salt.
- Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory -- you can use cold butter cut in with a pastry cutter).
- Measure out heavy cream in measuring cup and add vanilla extract. Stir gently.
- Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or electric mixer on a low setting to help coax the dough to cling together.
- Once dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface
- lightly knead the dough and chocolate chips together until you are able to form a ball.
- Break the dough into 4 even pieces and round each one out into a disk about 5" wide.
- Cut each into 8 wedges and transfer to cookie sheet.
- Bake on 375F (190C) for 14-16 minutes.
- While the scones cool, prepare your glaze by whisking together milk, vanilla extract, and powdered sugar. Start with 1 cup powdered sugar, and if it still seems too runny you may increase the sugar amount.
- Once scones are cooled, dip, drizzle or spoon the glaze lightly over the top of each scone. Allow it to sit and harden before serving.
Nutrition
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Updated 11/27/16 — originally published 2/10/16
Cayla says
I can honestly say these are amazing. They melt in your mouth!! My friend is gluten free and I would like to bake these for her. Do you think the flour substitution will ruin the result? If not, rice or almond flour?
Sugar Spun Run says
I am so glad that you enjoyed the scones, Cayla! Unfortunately, I do not have experience baking gluten-free but hoping someone else who has tried it will chime in. 🙂
Dolores says
I found it very difficult to have them come together. Especially if you were supposed to lightly kneed! I could not get them to sick together very well. I wish there was a video posted.
Sam says
Hi Dolores, I am working on getting videos made for all of my videos, hope to have one for these scones soon. I do have another scone recipe (with a video) that has a slightly different technique to help the dough come together more easily, if that might help.
Jamie says
Hi. Are colored white Chocolate chips also fine for this recipe
Sugar Spun Run says
Hi, Jamie! Yes, that should work fine. I hope that you enjoy the scones. 🙂
Kate says
These are delicious! I made them last Christmas and they were devoured in minutes. I can’t wait to make them again this year. Thank you for the wonderful recipe!
Sugar Spun Run says
Thank you so much, Kate! I am so glad that you enjoyed them. 🙂
Erin says
This recipe came out so good! Thank you. I didn’t have all purpose flour so I used whole wheat and I had almond extract but no vanilla. Still the buttery flaky texture and flavor was amazing. I highly recommend this recipe!
Sugar Spun Run says
Thank you so much, Erin! I am so glad that you enjoyed the mini chocolate chip scones! 🙂
Laura says
Could these be made a day ahead of time? How long will they keep?
Sugar Spun Run says
Hello, Laura! Yes, you can! I recommend storing them in an airtight container for 1-2 days. I hope that you enjoy your chocolate chip scones! 🙂
Jackie says
Absolutely delicious! Glaze is very sweet so go light and add more after tasting if you like scones less sweet. The grater method makes it easy to cut in the butter. Thank you!
Sugar Spun Run says
Thank you so much, Jackie! I am glad you found the grater tip helpful. I hope you enjoyed the chocolate chip scones. 🙂
Terry says
Wow! Terrific recipe for yummy, tender, buttery, scones. This doesn’t produce the dry scones England introduced us too, but rather a dense and moist deliciousness! =)
Headed now to check out other recipes from SugarSpunRun!
Sam says
Thank you so much, Terry! I am so glad you enjoyed the scones so much! 🙂
Stephanie Brewer says
Very easy directions. Thank you for including the weight measurement. My family devoured them.
Sam says
I’m so glad you enjoyed, Stephanie! Thank you so much for commenting 🙂
Angela says
These are probably the best scones I’ve ever had (and definitely the best I’ve ever made!)
Thanks for an incredible tasting, easy-to-follow recipe!!
Sam says
I’m so happy to hear this! Thank you for your kind words, Angela! 🙂
Liz says
Hello Sam! These scones look delicious and a perfect addition to my brunch menu, but I already have a ton to do the morning of the brunch. I was wondering if it is at all possible to make the dough a few days before and bake them the day of? Would I need to thaw the dough in the refrigerator?
Sam says
Hi, Liz. I think the dough would be ok for a day or two in an air tight container in the refrigerator. 🙂