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    You are here: Home / Breakfast / Mini Chocolate Chip Scones

    Mini Chocolate Chip Scones

    November 28, 2016 Updated March 4, 2020 BySam 126 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    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!

    Mini chocolate chip scones -- these are so light and buttery! || Sugar Spun Run

    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.

    Mini chocolate chip scones -- these are so light and buttery! || Sugar Spun Run

    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.

    Mini chocolate chip scones -- these are so light and buttery! || Sugar Spun Run

    Mini chocolate chip scones -- these are so light and buttery! || Sugar Spun Run

    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. I also like to make these in a food processor, as I do with my classic scone recipe.

    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.

    More Breakfast Recipes to Try:

    • Buttermilk Pancakes
    • French Toast 
    • Coffee Cake
    • Cheese Danish

    Mini chocolate chip scones -- these are so light and buttery! || Sugar Spun Run

    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)!!!

    Overhead shot of chocolate chip scones, drizzled with glaze

    Mini Chocolate Chip Scones

    Mini Chocolate Chip Scones with a sweet vanilla glaze
    4.84 from 49 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 32 mini scones or 16 regular scones
    Calories: 139kcal
    Author: Sam Merritt

    Ingredients

    Scones

    • 4 cups all purpose flour (465g)
    • ½ cup granulated sugar (100g)
    • 4 teaspoon baking powder (18g)
    • ½ teaspoon salt
    • 1 cup very cold unsalted butter frozen is better (226g)
    • 1 cup heavy cream (237ml)
    • ½ teaspoon vanilla extract
    • 1 cup mini chocolate chips

    Glaze

    • 1-1 ½ cups powdered sugar (110g+)
    • 2 Tablespoon milk (30ml)
    • ½ teaspoon vanilla extract optional
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    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

    Serving: 1mini scone | Calories: 139kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 44mg | Potassium: 74mg | Fiber: 1g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    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.

    Mini chocolate chip scones -- these are so light and buttery! || Sugar Spun Run

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    Mini Chocolate Chip Scones -- these are so good! || Sugar Spun Run

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    Updated 11/27/16 — originally published 2/10/16

    Previous Post: « Kitchen Tips: Buttermilk Substitute
    Next Post: Peppermint Bark Sandwich Cookies »

    Reader Interactions

    Comments

    1. Marie Rennie

      February 16, 2021 at 10:11 pm

      5 stars
      Sooo delicious!!

      Reply
    2. Theresa Johnson

      November 11, 2020 at 12:59 pm

      5 stars
      This recipe is awesome! Baked up so nicely…followed recipe as is but did split it in half.

      Will be making again!

      Reply
      • Sam

        November 11, 2020 at 9:22 pm

        I am so glad you enjoyed them, Theresa! I wonder if the dough wasn’t quite formed properly so they split a little bit. Hopefully they don’t split on you next time. 🙂

        Reply
        • Theresa J

          November 11, 2020 at 9:44 pm

          Lol I mean I cut the recipe in half. Everything was perfect!

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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