I think I'm officially on a scone kick. Not sure why that is, but I'm totally ok with it. I wanted to make scones and really wanted a simple chocolate chip version.These scones are tender, sweet and have the perfect chocolatey cocoa flavor for a tasty kick to breakfast. And anything that will give me chocolate first thing in the morning is a winner in my book. I made these mini because it's just so easy with my mini scone pan, but you could make them larger via the traditional method, or even just drop them on a sheet pan. However you decide to get these in your oven, you won't be disappointed.
I searched for a recipe for chocolate chip scones and kept coming up with recipes that I wasn't quite sure about. Each one had something to it that caused me pause, either with ingredients or method. Frustrated, since I've had success with her scones before, I decided to check out Christina at Sweet Pea's Kitchen where I was of course met with a recipe I knew would be fantastic. Aside from using the mini scone pan, I used only 1/2 cup of mini chocolate chips, but only because I ran out! When it comes to chocolate chips, more is always better, so plan ahead. I also left out the lemon peel and the sugar topping. These are excellent scones and I'm a huge fan of the food processor to cut in the cold butter if it means I'll keep getting delicious tender scones like these!
Mini Chocolate Chip Scones
6 Tablespoons butter, chilled
1 3/4 cup plus 3 Tablespoons flour
1/3 cup sugar
1 Tablespoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mini chocolate chips
3/4 cup buttermilk, chilled (or 1 Tablespoon white vinegar plus milk to measure 3/4 cup)
1 egg yolk
1 teaspoon vanilla extract
Dice butter into 1/2 cubes and place in a bowl. Refrigerate until ready to use. In the workbowl of a food processor, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Using the metal blade, pulse about 6 times for 1 second apiece.
Add butter evenly around the flour mixture and toss slightly to coat with flour. Cover and pulse about 12 times, again for 1 second each.
Transfer mixture to a large bowl and stir in chocolate chips.
In a medium bowl, add buttermilk (or milk and vinegar mixture), egg yolk and vanilla. Whisk to combine.
Pour milk mixture over flour mixture and stir to form a thick dough.
Lightly spray a mini scone pan (or line a baking sheet with parchment). Using a medium cookie scoop, scoop dough evenly into scone wells (or drop onto parchment).
|Oh look, an awful blurry photo. Sorry!|
Bake at 400 degrees F for 15 minutes until golden brown. Remove from oven and cool in pan for 2-3 minutes before transferring to wire rack. Cool completely or serve warm.
Makes 16 mini scones.
The Cookie Princess
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