Chocolate Chip Mini Scones

These scones freeze well and can be served at room temperature or reheated in a conventional oven.


28 servings (serving size: 1 scone)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 12 Minutes

Nutritional 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


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


Preheat oven to 400°.

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

. 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.

. 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,

Oxmoor House

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note