Tender, buttery, and packed with mini-chocolate chips – these are perfect for breakfast or brunch!

Bakery-Style Mini Chocolate Chip Scones

Scones are one of those things people never really talk about. You never hear someone get excited about making them or craving them. They are seen as something extra that no one really ever needs or has time to make.

But I am telling you, after you have a bite of a really good scone you won’t be able to stop thinking about it! If they aren’t made right, though, they can be dry. So make sure you are using a perfected recipe like this one for Mini-Chocolate Chip Scones!

One of the secrets to a perfect scone is using cold butter. I just love butter. Butter makes everything better! These are so buttery, flaky, and tender – better than any scone I’ve ever had! These would be a great addition to a brunch. You can also make them full-size if you prefer!

If you love scones, then I think you’ll love these Strawberry Scones and Blueberry Scones , too!

Strawberry Scones

What You’ll Love About this Recipe

Perfect Size – Which somehow makes it totally reasonable to grab ‘just one more!’

Tender & Buttery – Everything a good scone should be.

Balanced – Mini-chocolate chips in every bite without overpowering the scone.

Bakery Special – But are easy enough to make at home!

The Best Mini-Chocolate Chip Scones (Easy Recipe!)

Ingredients You’ll Need for the Scone Dough

2 cups Flour

1/4 cup Brown Sugar

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/2 cup Butter, Cold

1/2 cup + 2 tbsp Heavy Cream

1/2 tsp Vanilla

1/2 cup Mini-Chocolate Chips

And the Icing

1 cup Powdered Sugar

2-4 tbsp Milk

1/4 tsp Vanilla

How to Make the Best Mini-Chocolate Chip Scones

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In a food processor, add 2 cups flour, 1/4 cup packed brown sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. Pulse to combine.

Cut 1/2 cup cold butter into cubes and add to the flour mixture. Pulse again until mostly combined.

In a separate small bowl, whisk together 1/2 cup + 2 tbsp heavy cream and 1/2 tsp vanilla. Pour over flour/butter mixture and pulse again until the mixture is beginning to stick together.

Transfer to a lightly floured counter top and sprinkle 1/2 cup mini-chocolate chips over the dough. Gently work the dough and chocolate chips together until you have a disc shape. Fold dough over itself, turn 90 degrees and fold again. Repeat 4 more times.

Form dough into two separate discs.

Cut each dough disc into 8 wedges. Transfer to prepared baking sheet, leaving space between each scone.

Bake for 13 minutes.

Once scones have cooled, whisk together 1 cup powdered sugar, 2-4 tbsp milk, and 1/4 tsp vanilla to make the icing.

Drizzle icing over the scones. Let harden.

How do I keep mini scones tender and not dry?

Use cold butter, don’t overmix the dough, and avoid overbaking. Pull them out of the oven when the edges are set but the centers still look soft.

Why make scones mini instead of full size?

Mini scones bake more evenly, are easier to serve, and feel perfect for snacking, brunch spreads, or grabbing a warm drink.

How should I store baked scones?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for slightly longer freshness.

Heavy Cream – This helps to perfect the recipe, I don’t recommend substituting it.

Freezing – These freeze well in a freezer safe bag, just don’t put the glaze on before freezing. You can drizzle that on after they thaw and are ready to serve.

Full-Size Scones – You can easily use this recipe for full-size scones . Just make the dough into one disc instead of two.

Icing – The glaze is optional, you don’t have to use it.