WHYYYY is everything so much better in miniature form? These, for example. But I don’t just mean cuter—which, obviously is true—I mean better, like somehow because something is small I need to have it.
I currently have three mini bottles of sriracha sitting in my cupboard, and two dwarf pepper plants taking up valuable real estate on my kitchen counter. They were just too cute to resist. Yet I still use the large sriracha bottle that’s sitting in my fridge, and the pepper plants are ornamental NOT EDIBLE so again WHY?
The same holds true for these scones. Regular-sized scones are, for me, totally resistable (My spell check doesn’t think resistable is a word. Maybe if I hyphenate it? Resist-able.)
Regular scones just don’t excite me. But these bite-sized hunks of love are, dare I say, irresistible. Throw-them-in-your-mouth-by-the-handful irresistible. They are flakey and buttery and because they’re so small they really just melt in your mouth.
Add to that the sweet creaminess of the mini chocolate chips and you have yourself a breakfast/dessert/anytime-day-or-night snack that really just makes life worth living. And because they’re not coma-inducing sugary sweet they’re great for those of us who can’t handle a lot of sugar at breakfast. Can you believe I’m more of a savory breakfast person than a sweet breakfast person? This is one of life’s great mysteries.
A few notes: when you’re making scones, you really want your ingredients to be cold. The little pockets of butter melting in the oven are what make scones flaky. You also don’t want to overwork the dough or you’ll have hockey pucks instead of light, delicious pastries. So go forth, bake up a batch of scones. You won’t be sorry!
PS, any tips for growing dwarf pepper plants? Mine aren’t looking so hot.
- 3 1/4 cups unbleached pastry flour (or 3 cups unbleached all-purpose flour + 1/4 cup cornstarch)
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces cream cheese, cold, cut into 1/2-inch pieces*
- 8 tablespoons very cold butter, cut into 1/2-inch cubes*
- 1 cup mini chocolate chips
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup very cold whole milk, plus more for topping
- turbinado sugar, for topping (if desired)
- Preheat oven to 425 degrees.
- In a medium mixing bowl, whisk flour, sugar, baking powder, and salt together until combined. Using a pastry cutter, a fork, or your fingertips, cut in cream cheese and butter until mixture resembles coarse meal. Stir in chocolate chips.
- In a small mixing bowl, whisk together the egg, vanilla, and milk. Add liquid mixture to dry mixture and stir until the dough comes together; the flour should be fully incorporated but take care not to over-mix or your scones will be tough.
- Turn dough out onto a lightly floured work surface and fold it over several times, until it holds together and there are no more loose flour crumbs scattered around.
- Pat dough into a 3/4-inch-thick rectangle. Cut the rectangle into 2-inch-wide strips, then cut each strip into triangles. Gather the scraps of dough and repeat this process. Brush the tops of the scones lightly with milk and sprinkle with turbinado sugar (if using).
- Place scones 2 inches apart on baking sheets lined with parchment paper or silicone baking mats. Bake for 8 minutes, turn oven off, leaving the door closed, and continue to bake for 8 more minutes. Scones should be light golden brown. Serve and enjoy.
- *I cut the cream cheese and butter into pieces, then placed the pieces in the freezer for about 20 minutes before using them.