These mini chocolate chip scones are little morsels for any time of day—breakfast, afternoon tea, or dessert. Enjoy them in just two bites!
Craving a sweet, tender baked good snack? I have your fix. These mini chocolate chip mini scones are little morsels for any time of day—breakfast, afternoon tea, or dessert. They are the perfect pick-me-up you can enjoy in just two bites!
I’ve been rethinking scones for a while now. The typical scone is almost the size of your fist, which is great if that’s all you’re having with your coffee at breakfast. But what about at a morning meeting? Or brunch with friends? Or as an afternoon snack?
It seems a little indulgent (although I’ve totally scarfed down a whole scone as an afternoon snack before). That is why I’m introducing the two-bite scone.
Two-bite scones are self-explanatory. They are mini scones that can be consumed in two bites of course! You have all the enjoyment and deliciousness of a regular scone, but in a bite-sized portion.
My first two-bite scone recipe is a standard chocolate chip scone recipe using mini chocolate chips. Each scone is a triangle about two and a half inches top to bottom.
To achieve the two-bite portion you have to divide the dough into five discs, each about four to four and a half inches in diameter. Cut the discs into six triangles (like a pizza) and you will have a small enough scone to eat in two bites!
Check out the pictures below for a better idea of how to cut the scones. I suggest using a heavily floured work surface and an extra sharp knife for clean cuts.
At only 70 calories each, these mini scones are perfect to serve when you have friends over for brunch or if you have kids who tend to not finish their food. Or you can make them and have a grab-and-go snack all week long.
Believe me, you will find reasons to eat these mini scones!
This recipe was updated June 2018. The ingredients remain the same, but the cutting instructions have been updated for better sized scones and is easy-to-follow steps.
Mini Chocolate Chip Scones
- 2 3/4 cups unbleached all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2 inch cubes
- 1 1/2 cups mini chocolate chips
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup low-fat milk
- 1 cup confectioners’ sugar, sifted
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla optional
- In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter just until the mixture is unevenly crumbly. It’s okay for some larger chunks of butter to remain unincorporated. Stir in the chips or finely chopped chocolate.
- In a separate mixing bowl, whisk together the eggs, vanilla, and milk.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk (one tablespoon at a time) if the dough seems dry, and doesn’t come together.¹
- Working on a heavily floured surface, divide the dough into five round discs, about 4″ to 4 1/2″ in diameter and a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. Cut each disc into six triangles (like cutting a pizza). This is all easily accomplished with a rolling pizza wheel or sharp knife.²
- Transfer the scones to a parchment-lined baking sheet. They can be set fairly close together as they will not spread much during baking. You should be able to crowd them all onto an 18″ x 13″ half-sheet pan.
- Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425° F.
- Bake the scones for 12 to 14 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
- Make the glaze by stirring together the sugar, milk and vanilla in a small bowl. Place the scones to a rack set over parchment, to catch any drips from the icing. Using a large spoon (or by placing the icing in a icing bag) drizzle the icing over the scones. Allow the glaze to set before serving. Scones can be kept in an airtight container at room temperature for five days.
- Be careful not to overwork the dough as it will result in tough scones.
- Flour your knife each time you make a cut to prevent the dough from sticking to your knife.
- Scones are best when eaten the day they are baked. However, they can be stored in an airtight container at room temperature for up to three days.
- Updated June 2018: Cutting instructions have been updated to easier terminology. Originally this recipe called for forming the dough into a square and cutting into smaller squares and triangles. This new disc method makes better sized scones and is easier to understand.
Recipe adapted from King Arthur Flour