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Chocolate Chip Mini Scones

Prep time 16 mins
Cook time 12 mins
Yield 28 servings (serving size: 1 scone)
These scones freeze well and can be served at room temperature or reheated in a conventional oven.


  • 3 tablespoons sugar, divided
  • 1/8 teaspoon ground cinnamon
  • 2 cups self-rising flour
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup semisweet chocolate minichips
  • 3/4 cup low-fat buttermilk
  • Cooking spray

Nutrition Information

  • calories 66
  • fat 2.6 g
  • satfat 1.4 g
  • protein 1.2 g
  • carbohydrate 9.9 g
  • cholesterol 5 mg
  • iron 0.5 mg
  • sodium 122 mg
  • caloriesfromfat 35 %
  • fiber 0.3 g
  • calcium 38 mg

How to Make It

  1. Preheat oven to 400°.

  2. . Combine 2 tablespoons sugar and cinnamon in a small bowl; set aside.

  3. . Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining 1 tablespoon sugar in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in mini chips. Add buttermilk, stirring just until moist.

  4. . Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough out to 1/2-inch thickness; cut with a 1 1/2-inch round cutter. Place on a baking sheet coated with cooking spray. Spray tops of scones lightly with cooking spray; sprinkle with cinnamon-sugar. Bake at 400° for 12 minutes or until golden. Serve warm.

Oxmoor House Healthy Eating Collection