Mini Chocolate Chip Scones and Coffee Date



This is one of my favorite scone recipes of all time! It seems to make everyone happy. Its also a great introduction to a scone. If you have never had one before, or if you have thought you don’t like scones or have been afraid to try them, you must try this recipe. These delicious mini scones are full of mini chocolate chips and have a glaze over the top which makes them melt in your mouth.

I first made this recipe for my best friend about six years ago. She was in the middle of changing jobs, moving across the country, and trying to find a new home in a very short amount of time. Needless to say, she was stressed out! Her husband is from England and she had been making scones for a few years. I had never made them at this point, but thought I would give it a try to cheer up my bestie. They came out so well, I think we both ate at least two or three that evening. After all, they are mini! Since then, this recipe has become one of my go to treats to bring to gatherings, and share with friends and family. My children absolutely love these and jump for joy when I make them!


I had invited a neighbor over for coffee last week to catch up and talk about her recent trip to Disney World. I am in the midst of planning a Disney trip of my own, and wanted to ask lots of questions and get her advice. I wanted to make her a couple of nice treats to go with our coffee. She is pregnant with her third child and has two little ones to take care of.  I wanted to make her feel special and treat her to a nice morning. I knew I wanted to make her crustless quiche lorraine, but I couldn’t decide what kind of pastry to make. When my neighbor told me she had to bring her youngest sweet little one with her, I knew these chocolate chips scones would be perfect! I haven’t found a child who does not love them! Her daughter was shy at first, and didn’t want to try one. But after a while, she ate one and wanted a second immediately! Thankfully, this recipe makes 32 mini scones, so I had plenty to box up and send home with them to enjoy the rest of the weekend.


Mini Chocolate Chip Scones


2 3/4 cups (11 1/2 oz) Unbleached All-Purpose Flour
1/3 cup (2 3/8 oz) sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup (4 oz) cold butter, cut in pats
1 cup to 2 cups (6-12 oz) mini chocolate chips, or finely chopped semisweet or bittersweet chocolate
2 large eggs
2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup to 2/3 cup (4-5 3/8 oz) half and half or milk
3 1/2 cups (14 oz) confectioners’ sugar
7 tablespoons (3 1/2 oz) water, enough to make a thin glaze
1 teaspoon vanilla, optional
In a large mixing bowl, whisk together all the dry ingredients.
Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.


You can use a pastry blender or a stand mixer to cut in your butter. I used a stand mixer for this job. I recommend covering your bowl with a towel so flour does not fly everywhere!

Stir in the chips or finely chopped chocolate.
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn’t come together. You should see the specks of butter in your dough.
Scrape the dough onto a well-floured work surface. Pat/roll it into an 8″ to 8 1/2″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.

Cut the square into 2″ squares; you’ll have a total of 16 small squares.


Now, cut each square in half diagonally, to make 32 small triangles.


This is all easily accomplished with a rolling pizza wheel; if you’re working on a silicone mat, be very careful not to press down too hard as you cut.
Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18″ x 13″ half-sheet pan. I like to use an insulated pan lined with parchment paper.

For best texture and highest rise, 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 17-18 minutes, or until they just start to brown around the edges. Remove the pan from the oven, and allow the scones to cool right on the pan.

Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done. Sometimes I only brush the tops of the scones with the glaze. I find this to be plenty of glaze, so if I am short on time, I do not worry about dipping the bottoms.
Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated.
Allow the glaze to set before serving the scones.
Yield: about 32 mini scones.

Recipe source: King Arthur Flour

Baking tips:

*Start with really cold butter

*Do not overwork your dough. Mix the wet ingredients into the dry ingredients JUST until the dough comes together. If you still have a few crumbles at the bottom of your bowl, you can carefully work them into your dough as you pat it into a square.

*See my tips and techniques page for the proper way to measure flour if you are not weighing your ingredients.

*If you have time, be sure to let your scones chill in the freezer for 30 minutes

How can you bless others with mini chocolate chip scones?

  1. Bring them to your next gathering
  2. Bake some for your family, and share some with your neighbors
  3. Package a few scones in a simple white paper lunch bag. Attach a bag of tea and a tag saying “Enjoy a pick me up with a cup of tea and chocolate chip scones”


Give it to a friend having a a tough day, a teacher to enjoy during her/his lunch break, or to show your appreciation to a coworker, boss, friend, your child’s bus driver, etc. Or give to a friend just because!

4. Bake a batch and drop it off at your local police station or fire station


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