Perfect for any occasion, these Chocolate Chip Mini-Scones go well with a a cup of coffee for breakfast, tea for a mid-afternoon snack, or even as a stand-alone for dessert. Adapted from King Arthur Flour , these delectable, bite-sized delights will send your taste buds soaring. Just one of these Fair Trade scones is never enough... But don't just take our word for it--try them for yourself today!
Chocolate Chip Mini-Scones
- 2 3/4 cups flour
- 1/3 cup Fair Trade Certified sugar 
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter, cut in pats
- 1-2 cups Fair Trade Certified finely chopped semisweet or bittersweet chocolate 
- 2 large eggs
- 2 teaspoons Fair Trade Certified vanilla extract 
- 1/2 cup -2/3 cup Half and Half or milk
In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the finely chopped chocolate.
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn't come together.
Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.
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. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut. Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan.
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.
Bake the scones for 19-20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.
When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles.
Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.
Now get ready to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.
Transfer the scones to a rack set over parchment in order to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated.
Allow the glaze to set before serving the scones.