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. 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:
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
Jill S. says
We have been trying scone recipes for many years and your recipe is by far the best my family has ever eaten!! Thank you for taking the time to type clear directions 🙂
Sam says
I am so glad you enjoyed them so much, Jill! 🙂
Chris says
OMG!!! BEST SCONE EVER!!!
It is very rare for me to leave a review for anything…but theses scones are the best!!! So tender and flavorful. Not hard, dry and tasteless like some scones. These are better than the scones in the best coffee shop and also the best bakery. I only made a half batch (of mini’s) and need to give half of those away to thank someone. Darn. I know I’ll be making these again very soon, and I’ll probably also be asked for the recipe. Truly thee best!! 😃
I did as recommended- froze the butter, grated it on my box shredder, but I added just a teeny more mini chocolate chips and made a full batch of glaze for my half recipe. I fully dipped the scones in it- so good. Thank you for the great recipe!!
Sam says
Thank you so much for taking the time to leave a review, Chris! I am so glad you enjoyed them so much! 🙂
Chris says
Have you ever tried this recipe substituting cinnamon chips for the mini chocolate chips? Maybe even chopping the cinnamon chips up a bit to make them more of a mini cinnamon chip? 🤷🏻♀️
Sam says
I have not but it sounds delicious if you like cinnamon chips. 🙂
Rebeca says
I’ve made these before and they were the first thing I’ve ever made!
I have a question though, can I freeze the dough the night before and bake the next morning? Or would that not be a good idea?
Sam says
Hi Rebeca! There would be no need to freeze it overnight. The refrigerator would be just fine, just make sure to keep them wrapped tightly so they don’t dry out. 🙂
Krista says
These scones were a home run! We loved them so much we made a second batch later in the day! The dough seemed crumbly before shaping but it worked out perfect in the end!
Sam says
I am so glad you enjoyed them so much, Krista! 🙂
Wendy says
How long can I freeze them?
Sugar Spun Run says
Hi, Wendy! You will want to store them in a resealable bag or airtight container. They will last up to 3 months. 🙂
Dannielle says
Can I use 2% milk as a cream substitute?
Sam says
Hi Dannielle! If you do I don’t think they will be as tender and flaky as they should be.
Mary says
These scones were amazing! Did you bake the scones close to one another or spaced out?
Sam says
I am so glad you enjoyed them so much, Mary! I typically bake them about an inch or two apart on the baking sheet. 🙂
Faith says
Omg the greatest scones I’ve ever had in my life. They were buttery, a little flakey, and so soft. Definitely making these again!
Sam says
I am so glad you enjoyed them so much, Faith! 🙂
Kim says
These have been at hit at home and gifting to family/friends during Mother’s Day. Can we sub the heavy cream when half and half? Would you know the difference in taste?
Sam says
Hi Kim! I think that would probably work, they probably wouldn’t be quite as tender. 🙂
Katelyn says
I really liked this recipe!!! It was definitely super crumbly to the point where I almost gave up, but I decided to keep kneading anyways and it ending up working out 🙂 highly recommend
Sam says
I am so glad you enjoyed them so much, Katelyn! 🙂
Emily says
These were delicious!
Sam says
I am so glad you enjoyed the scones, Emily! 🙂
Lauren says
Could I substitute blueberries for the chocolate chips? If so, what amount of blueberries? Love your recipes!!!!!
Sugar Spun Run says
Thank you so much, Lauren! I actually have a triple berry scone recipe that I would use instead. In the recipe, I use 1½ cups of fresh or frozen berries. I hope that helps. 🙂
Stormy says
Could I replace the sugar with Splenda?
Sugar Spun Run says
Hi, Stormy! I am not familiar with using sugar substitutes so I can not advise. If you try it, I’d love to know how it turns out. 🙂
Pam says
These scones are delicious! The whole family loves them! I find the best way to get the dough to cling together is by using a stand mixer.
Sugar Spun Run says
I am so glad that they were such a hit. Thanks for commenting and for trying my recipe, Pam! 🙂
sarah wells says
These are amazing!! My first time making a scone and they turned out to perfection!!! I shaved the frozen butter with my cheese grader as you mentioned. I had something similar to these in a coffee shop when I lived in Sioux Falls…these were exactly like the ones I would buy. Thank you for an amazing recipe, they will definitely be a breakfast staple at our house!!!!
Sugar Spun Run says
I am so glad that they turned out so well and you enjoyed them, Sarah! Thank you for trying my recipe and for commenting. 🙂