Friday, September 16

Mini Chocolate Chip Scones

Chocolate chip scones in a smaller version that's much more endearing. :)

1/3 c buttermilk
1 c butter, softened
¼ c plus 2 tbs. sugar
3 eggs
3 c flour
1 tbs. baking powder
½ c mini chocolate chips

Beat butter and sugar until light and fluffy. Add the eggs one at a time, making sure to fully incorporate the egg into the batter before adding the next. Add the buttermilk until combined.

Add the flour and baking powder slowly and mix until combined. Lastly, stir or gently mix in the mini chocolate chips.

Heat oven to 350o F.

Scoop about ¼ c of batter at a time and place each scoop on a foil-lined baking sheet. Refrigerate the scones for 15 min.

Then, bake the scones for 12 min. Decrease the oven temperature to 325 o F and bake for about 10 min or until the scones are golden brown on the edges.

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