Mini Chocolate Chip Cream Scones

Adapted from Small-Batch Baking; makes 1 dozen mini, 2-bite scones 


  • 1 cup unbleached all-purpose flour
  • 2 tbsp. granulated sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 5 tbsp. butter, cut into 1/2-inch cubes
  • 1/4 c. mini chocolate chips (regular will work too, but not as well. Plus, the minis are so cute!)
  • 1/4 cup half-and-half
  • 1 egg yolk
  • approx. 2 tsp. additional granulated or large-grain/raw sugar, for sprinkling (optional)


1. Place rack in middle and preheat oven to 375°; grease a small/medium baking sheet or line with parchment paper.

2. In a medium bowl, whisk together the flour, 2 tbsp. sugar, baking powder, and salt.

3. Using a pastry blender, two butter knives, or your fingertips, cut the butter cubes into the dry ingredients until the butter pieces are no bigger than peas.

4. Stir in chocolate chips.

5. With a fork, mix half-and-half and egg yolk into mixture until just combined.

6. Turn out dough onto a floured surface and knead 5-6 times, just until a ball has formed. Be careful not to over-mix or over-knead.

7. Using a sharp knife or a dough cutter/lifter, cut the dough in half. Lightly flour your hands and gently pat each ball into a disc about 1/2-inch in height. Cut each disc in half and then each half into thirds. You'll have 6 roughly-equal wedges/scones from each disc.

8. Carefully transfer the scones to prepared baking sheet, spacing equally apart; at least 1-inch between scones.

9. Bake in preheated oven for 13 - 14 minutes, or until the bottoms are golden and the tops have just barely started to become golden.

10. Remove scones to a cooling rack. Let cool 5 minutes and enjoy immediately - be careful, the chocolate is piping hot. Best served fresh.

11. To serve again (warm), pre-heat oven to 350°, wrap the scones loosely in aluminum foil and heat on a baking sheet for about 5 minutes. The outside should crisp up and taste almost as good as the first day.