Mini Chocolate Chip Scones

Being home for Thanksgiving break has its perks – aka having a kitchen to bake in. This recipe is a slightly modified version of the one we used to make scones earlier this semester in my basic foods class.

Here is what you will need:
-2 ¾ cups all purpose flour
-1/3 cup sugar
-3/4 teaspoon salt
-1 tablespoon baking powder
-1/2 cup cold butter
-1 cup chocolate chips
-2 large eggs
-2 tsp vanilla extract
-3/4 cup milk

1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder

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2. Cut in butter until the mixture is unevenly crumbly

3. Stir in the fruit, chips, and/or nuts

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4. In a separate mixing bowl, whisk together eggs, vanilla and milk

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5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together

6. Divide dough into three balls

7. Place each ball on a baking sheet lined with parchment. Flatten each ball into a small circle (about 1/2-3/4″ thick)

8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar

9. Using a knife that you’ve run under cold water, slice each circle into 8 wedges

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10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges

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11. Place pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F

12. Bake the scones for 18 to 20 minutes, or until they’re golden brown

When the scones are completely cool, wrap in plastic and store at room temperature for up to several days.

To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Makes 24 scones

 

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