Petite Chocolate Chunk Scone Recipe
My husband grew up with his mother making these as a special treat every now and then. They are still one of his favorite comfort foods that I love to make for him from time to time. They are super decadent, so I don’t make them often—-but for a special occasion, or maybe if he needs a little cheering up or to get through a period of higher stress.
I’ve made a couple of tweaks to make them gluten-free using Gluten Free Flour Mix or Oat Flour (linked below- note that they rise a bit more with the Gluten Free Flour Mix than with the oat), adding vanilla extract, and cutting the original scone size in half (everyone knows getting to have two scones is better than having one!) which also reduces the cook time. I also subbed coconut sugar for plain white sugar. Coconut sugar has a lower rating on the Glycemic Index (has less impact on your blood sugar) and also contains minerals like zinc, iron, calcium, and potassium. These are still definitely a decadent treat with all that heavy whipping cream-but these small substitutions make them a bit healthier and don’t cause them to lack any flavor!
These are perfect to make on a lazy Saturday morning because they are so easy to throw together or to make ahead for brunch.
Petite Chocolate Chip Scone Recipe
Prep time: 10-15 minutes Cook time: 15 minutes Yield: 24 Petite Scones
Ingredients:
2 T butter, melted
3 &1/4C Gluten Free Flour (or sub Oat flour, or regular pastry flour)
1/2 C coconut sugar (or sub regular white sugar)
1 T + 1 t baking powder
1/4 t salt
1 C Enjoy Life Chocolate Chunks (I like having a big chunk of chocolate to bite into.)
1/2 C chopped walnuts
2 C whipping cream, cold
1 t. double-strength vanilla extract (or the seeds from 1 vanilla bean)
Instructions:
Preheat oven to 375F.
Line 2 baking sheets with parchment paper (or spray with cooking spray)
Combine flour, sugar, baking powder & salt. Stir in nuts and chips.
In a separate bowl, beat cream to form stiff peaks. Do not over mix (this will turn it into butter, eventually) When nearly complete, add in vanilla extract or seeds.
Fold into dry ingredients.
Knead onto floured surface for about 2 minutes.
Form into a rectangle about 1” to 1.5” thick. Cut the rectangle in half lengthwise and then in thirds perpendicular to the first cut. This will leave you with 6 pretty even squares. From there, cut each square in half diagonally to form a total of 12 triangles. Cut these triangles in half again diagonally to form 24 petite triangles. (Scroll down to see images of this.)
Decorate with a few extra chocolate chunks on top (I usually add 1.5 chunks per scone). Arrange on cookie sheet and brush with melted butter & bake 15-17 minutes until golden.
Serve warm fresh out of the oven, or enjoy once cooled. (My hubby likes to re-heat them just a few seconds in the microwave if he’s enjoying them the next day.)
Combine flour, sugar, baking soda, & salt.
Stir in nuts and chocolate
Form into a rectangle about 1” to 1.5” thick. Cut the rectangle in half lengthwise and then in thirds perpendicular to the first cut. This will leave you with 6 pretty even squares.
From there, cut each square in half diagonally to form a total of 12 triangles.
Cut these triangles in half again diagonally to form 24 petite triangles. Don’t worry if they don’t look perfect. I think scones look a little more pretty and “rustic” when they aren’t all exactly the same.
Decorate with a few extra chocolate chunks on top (I usually add 1.5 chunks per scone).
Finished scones.
