Mini chocolate chip scones header

Mini Buttermilk Chocolate Chip Scones

  Posted in: recipes

Hey everyone,

Welcome to my very first blog post! Yay! So exciting! I am literally bouncing in my chair with excitement that this is online now. I probably look a little bit crazy to the people around me, but that is okay.. I am that happy! :)

So for now, let's move on to the actual important things at hand, namely the food. And the food is going to be soo good. Especially starting with these scones.

I love the mini versions of scones. They look like little joyous rounds on a plate and they taste amazing. Plus, one can eat multiple scones without the guilt of eating too much. Little life hack right there haha.

I really like the addition of dark chocolate to the subtly sweet, yet savoury flavour of scones. If you never had chocolate on a scone (like I had before I made these), please try! These are simple to make, firm on the outside, fluffy on the inside and I don't know what to say more, I just think scones are amazing. And not just for breakfast. I can enjoy them any time of the day with a nice cup of tea.

I don't really know why I decided to make scones for my very first blog post. I've had so many ideas for posts in the last few months while we were making this website, and one morning I was just craving scones. Needless to say, I made some, added some chocolate chips and loved the result! A few days later, I made a second batch and they came out of the oven looking so delicious I decided to photograph the batch. When I later started to write this post, I was looking through my photos and these just stood out to me, and my very first blog post was born. I hope you will enjoy them as much as I did on that sunny day. If you do, let me know! I would love to hear your thoughts.

Mini Buttermilk Chocolate Chip Scones


recipe for about 9 mini scones or 4-5 regular sized scones

Ingredients

  • 200 grams self-raising flour
  • 50 grams cold butter
  • 30 grams vanilla sugar
  • 125 ml buttermilk
  • handful of dark chocolate chunks
  • pinch of salt
  • small round scone or cookie cutter
  • optional: beaten egg to glaze the top

Instructions

  1. Preheat the oven to 200 Celsius. Make sure your oven is fully pre-heated before putting the scones in.
  2. In a food processor, pulse the flour, salt and butter together until you can't see and feel any lumps of butter anymore. The mix should look like fine sand. (in case you don't have a food processor, see notes for tips). Then pulse in the sugar and pour the flour mix into a large mixing bowl.
  3. Slowly add the buttermilk to the flour mix using a knife, do not overwork it. As soon as the buttermilk is absorbed, add the chocolate chips and tip the mix onto a clean, floured surface and gently bring together with your hands. It is okay if it looks a little rustic. Press the dough down until 4-5 centimetre thick and cut out circles.
  4. Transfer the scones onto a parchment-lined baking sheet and glaze with beaten egg (you could also use a little bit of buttermilk or skip this step). Put in the oven for 10-12 minutes until risen, firm and golden on top. Enjoy them warm or after they have cooled down with some double cream or topping of choice.

Notes

  • I use homemade vanilla sugar (just stick your scraped out vanilla pods in a jar with caster sugar, it is absolutely amazing), but store bought vanilla sugar will work as well. If you choose to use vanilla extract, use a little bit less buttermilk so the dough won't become too soggy and replace the sugar with regular caster sugar.

  • As for chocolate, I prefer to use dark 63% cocoa chocolate as I find this provides the perfect balance between sweet and chocolatey goodness in a scone. If you like a sweeter scone, you can try milk chocolate instead.

  • The trick to getting good scones is not letting the butter in the scones become too warm and soft, so make sure your oven is preheated before the scones go in and refrain from using your hands as much as possible. For mixing the butter into the flour, I prefer to use a food processor. If you do not have a food processor, rub the butter into the flour using your hands, till it resembles a very fine crumb, mix in the sugar and the buttermilk following the steps. Then before cutting rounds and putting the scones in the oven, let the dough rest in the refrigerator for 30 minutes.

  • I used a tiny scone cutter to make mini scones, but of course, you could also use a regular sized scone cutter. Leave the scones in the oven for 12-15 minutes if you make them larger.

  • These scones stay good in an airtight container for about 4-5 days and can easily be re-heated. Just put them in an oven on 160C for about 5 min. Enjoy!

tags:   Breakfast, Dessert, Scones, Chocolate