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
Mini Chocolate Chip Scones with a sweet vanilla glaze
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.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
You May Also Like:
Whole Wheat Chocolate Chunk Scones
Updated 11/27/16 — originally published 2/10/16
Ana says
Great recipe! I made the full recipe but did chocolate chips in half the dough, and blueberries in the other half. The blueberries were my trial and error batch, because I wasn’t sure if they would cause too much moisture, especially because I squashed so many of them while forming the dough into wedges. (Maybe you already have a blueberry scone posted on your site, I did not browse yet, just found this recipe by googling mini scones!) However, they came out AMAZING! I couldn’t believe how delicious. The chocolate chip ones were my favorite because I have a huge sweet tooth, but I was planning on making them for a brunch and I knew not everyone there does. Also, making the minis was so perfect for a brunch! I’ll definitely be making these again! I’m thinking for Mother’s Day brunch next…
Sam says
I am so glad to hear that you loved these scones, Ana! Thank you for coming back to let me know how they turned out for you, they sound great with the blueberries, too!! 🙂
Kea says
I made these today, so so good, I ended up adding a little extra heavy whipping cream to get them to come together and then once I press the dough out into a circle I spread some heaving whipping cream on top and pour straight up suger on top, then cut it into the scones. It forms a auger crust once baked! I also freeze my scones before baking them and then let them thaw for a couple mins before putting them in the oven! Keeps them shaped nice! Great recipe!!
Sam says
I’m so glad that you enjoyed them, Kea!! 🙂
Stew says
Made these tonight and they turned out great. Instead of the vanilla glaze I used the chocolate one from your other recipe.
How long will these stay good for? I’m hoping they will keep till Christmas.
Sam says
The scones generally taste best the same day they are made, they won’t be their freshest on Christmas and I really recommend just keeping them a day or too for maximum freshness, but if you keep them in an airtight container they should still be fine. I’m glad that you liked them!! 🙂
Heather says
Why no eggs? Are all scones made not using eggs?
Please let me know by e-mailing me soon.
Sam says
Not all scones, but this recipe is not supposed to have eggs in it. I hope you love them! 🙂
Taylor Miller says
My friend and I just made these scones, and they are fabulous!! I have no experience with pastries or cutting in, and the grating idea worked very well. I can’t wait to share these with my friends at school, I know they are going to love them.
Sam says
I’m so happy to hear they were such a hit! Thank you for commenting to let me know how they turned out, I appreciate it!
Lizzy says
I just made these and they’re SO good and SO perfect I will never use another chocolate chip scone recipe. I’ll probably always use your trick about gratig frozen butter. These were so good that, from my first taste, I walked around my kitchen saying a combo of “Woo!” “Okay!” “Woo God!” Thank you for this recipe!
Sam says
So happy to hear that you enjoyed them so much, Lizzy!! 🙂
Monique says
Hi can I use whole milk instead of heavy cream?
Sam says
They won’t be quite as light and flaky if you do