Mini chocolate chip scones from King Arthur Flour by King Arthur Flour

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Notes about this recipe

  • Christine on February 16, 2015

    So good! I used the larger amount of chocolate chips and didn't bother with cutting the scones in half again after baking. I used the larger amount of milk as well and substituted whole wheat flour for about half of the all-purpose. The recipe recommends "for best texture and highest rise" to put them in the freezer before baking, but I was impatient, so I skipped that step -- it sounded like an optional step to me, but be aware that the bake time called for depends on the dough being cold from the freezer. I almost burnt mine by not compensating for the temperature change, but yanked them out just in time. The amount of glaze is a bit excessive, but since it is so thin, having that amount makes it easier to dip the scones which I think is the easiest way to coat them. A huge amount dripped off onto the parchment paper underneath my baking racks and ended up in the trash, but I did use up almost all the glaze in the dipping process.

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