How cute are those mini scones? I have to confess, I shaped them this way because I had never held a scone in my life, and only had a vague high school-textbook idea of what they should look like. In my mind, a scone was triangular, like the ones the Queen probably has for breakfast every morning, but these won’t be. And they’re totally okay with it (I checked), because they’re a crumbly delight, easy to carry around in a ziploc bag and pop out on, say, a shopping spree with a friend. You might have to exit Crate and Barrel discreetly to not have to explain why you left of trail of crumbs after you, but let me assure you, it’s well worth it.
The friend I was out shopping with thought they were too crumbly, but I suspect she knows even less about scones than me, so it doesn’t count. Next up: savory scones! You can never cream butter with your bare hands too often.
Prep time: 20 minutes
Cooking time: 25 minutes
Yields 15-18 small scones
- 3 1/4 cups (400 g) flour
- 1 cup (200 g) sugar
- 1 tbsp + 1 tsp (20g) baking powder
- 3 tbsp (45 g) cold butter, diced
- 1/4 tsp (3 g) salt
- 2 cups (350g) mini chocolate chips
- 2 cups (280 ml) heavy cream
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside.
2. In a large mixing bowl, use a wooden spoon to mix together flour, sugar, baking powder and salt.
3. Add butter and use a fork or your hands to combine, until the mixture resembles coarse crumbs. Stir in the chocolate chips and whipping cream, stir until the ingredients are just moistened, not more.
4. Drop tablespoons of dough on the baking sheet, about 2 inches apart. Bake for 25 minutes, let cool for a few minutes. Enjoy!
- Keep in an airtight container for up to 4-5 days.
- You can warm them in the microwave for 15 seconds once they’re cooled down, they will taste great.
- Once cooled down, you can freeze them in a ziploc bag.
Source: Pennies on a Platter