Chocolate Chip Mini Scones

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

Yield: 28 servings (serving size: 1 scone)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 66
  • Fat: 2.6g
  • Saturated fat: 1.4g
  • Protein: 1.2g
  • Carbohydrate: 9.9g
  • Cholesterol: 5mg
  • Iron: 0.5mg
  • Sodium: 122mg
  • Calories from fat: 35%
  • Fiber: 0.3g
  • Calcium: 38mg

Ingredients

  • 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

Preparation

  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.
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