Maple Chocolate Chip Mini Scones

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A couple of days ago I made these amazing maple chocolate chip mini scones and I think you should try them! They were really easy to make and the scones turned out so moist and delicious! I even had a pint sized helper that day and she loved adding the ingredients to the bowl.

scones 01

Here’s how you make them!

Ingredients

scones 03

Scones
  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter, cut in pats
  • 1 1/2 cups mini chocolate chips
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon maple flavoring
  • 1/2 cup milk (I ended up adding a little more)
Glaze
  • 3  cups confectioners’ sugar
  • 5 tablespoons water
  • 1 teaspoon vanilla
  • Splash of maple flavoring

1) In a large mixing bowl, whisk together all the dry ingredients.

2) Work in the butter just until the mixture is unevenly crumbly

scones 06

3) Stir in the chips

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4) In a separate mixing bowl, whisk together the eggs, vanilla, maple flavoring and  milk.

scones 08

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

scones 09

6) Scrape the dough onto a well-floured work surface. Pat/roll it into an 8″ to 8 1/2″ square, Make sure the surface underneath the dough is very well floured. I rolled it out right on to my marble countertops and it did great!

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7) 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.

scones 16

8) Transfer the scones to a parchment-lined baking sheet. I used a silpat instead.  They can be set fairly close together.

9)  (The recipe says to freeze them for 30 minutes but who’s got that kind of time? I skipped that part!) 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.

10) Bake the scones for 19 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.

11) Make the glaze by whisking together the sugar, water, vanilla and maple flavoring.

12) Now you’re going to coat each scone with glaze. Use a pastry brush or spoon to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

13) Transfer the scones to a rack set over parchment, to catch any drips.

scones 20

14) Allow the glaze to set before serving.

maple chocolate chip mini scone recipe

maple chocolate chip mini scones

 

scones collage**I found this original recipe on kingarthur.com and tweaked it a bit by adding maple flavoring.**

If you make these Maple Chocolate Chip Mini Scones we want to know!
Want to pin this for later?
Maple Chocolate Chip Mini Scones recipe - Splendry
Originally posted on 3/27/2015

Maple Chocolate Chip Mini Scones

Ingredients

Scones

  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter cut in pats
  • 1 1/2 cups  mini chocolate chips
  • 2 large eggs
  • 2 teaspoons  vanilla extract
  • 1/2 teaspoon maple flavoring
  • 1/2 cup milk I ended up adding a little more

Glaze

  • 3   cups confectioners' sugar
  • 5 tablespoons water
  • 1 teaspoon  vanilla
  • Splash of maple flavoring

Instructions

  1. In a large mixing bowl, whisk together all the dry ingredients.

  2. Work in the butter just until the mixture is unevenly crumbly

  3. Stir in the chips

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

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

  6. Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, Make sure the surface underneath the dough is very well floured. I rolled it out right on to my marble countertops and it did great!

  7. 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.

  8. Transfer the scones to a parchment-lined baking sheet. I used a silpat instead.  They can be set fairly close together.

  9. (The recipe says to freeze them for 30 minutes but who's got that kind of time? I skipped that part!) 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.

  10. Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.

  11. Make the glaze by whisking together the sugar, water, vanilla and maple flavoring.

  12. Now you're going to coat each scone with glaze. Use a pastry brush or spoon to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

  13. Transfer the scones to a rack set over parchment, to catch any drips.

  14. Allow the glaze to set before serving.

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Mandy

Mandy

Mandy is a mom of three little girls, the V3 as she calls them (Vivian, Violet & Vera), is full time photographer and wife to a talented artist/musician. She loves decorating her house, baking and coming up with new fun photo shoot ideas. She hates onions, sports and anything that makes her have to be in a large group of people. You'll probably find her roaming the aisles of Target, checking out Anthropologie online or relaxing at home with the V3.

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