Popular with all ages, these little scones are a yummy treat fresh from the oven...either for breakfast or as a little snack with tea or coffee. You can make the scones a day ahead and bake them just before serving.
Chocolate Chip Mini Scones
makes about 2 dozen 1 1/2 inch round scones
2 cups all purpose flour, plus more for dusting
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, diced
zest of 1 orange
generous half cup mini chocolate chips (I prefer dark chocolate)
3/4 cup buttermilk
1 egg yolk
milk for brushing tops
Preheat oven to 400°. Sift together the dry ingredients in a large bowl. Add butter and orange zest and mix in using your fingertips until the mixture is crumbly and the butter pieces are a quite small. Combine buttermilk and egg yolk and beat with a fork to break yolk. Pour over flour mixture and stir with a fork until all the flour has been incorporated but the dough is still crumbly. Turn out onto a lightly floured surface and pat into an oval about 1 inch thick. Using a 1 1/2 inch biscuit cutter cut out scones and transfer to a silpat or parchment lined tray. Brush lightly with milk. Bake for about 15 minutes, or until tops are golden brown.