Mar 20

Mar 20 MINI MINI SCONES

Sunday and the first day of Spring. I wondered what I was going to make that was different from the past few weeks. Then I remembered we had not eaten scones in a while. I also recalled coming across an open bag of mini chocolate chips the other day as I was searching for something in our pantry and thought that would be a good idea for today’s special Sunday Spring breakfast.

The recipe was one that I scaled down to a smaller portion. Half the size of my usual scones. I also wanted to make the scones themselves mini. The recipe ended up making 16 mini scones which I glazed after they had cooled off for 5 minutes.

As is typical for our Sunday breakfasts, it was 12,30h by the time we sat down to enjoy our meal. Though it is slowly getting to be warmer here in Texas, it is still not warm enough to sit outside on our balcony. But soon it will be and I will need to find a smaller table to put outside as the French doors are stuck and only one side opens now. Happy first day of Spring!

Mini mini scones

makes 16 mini scones

THE INGREDIENTS:

225g all-purpose flour

1 Tablespoon baking powder

35g caster sugar

¼ tsp sea salt

50g unsalted butter, cold and cut into small cubes

75g mini chocolate chips

1 egg

125ml milk

1 tsp Grand Marnier

For the glaze:

120g powdered sugar

2 Tablespoons milk

1 Tablespoon heavy cream

1 tsp Grand Marnier

THE METHOD:

Preheat oven to 425F. Line a cookie sheet with parchment paper.

In a medium-size bowl, combine flour, baking powder, sugar, and salt. Mix well. Add the butter and rub together with flour mixture until dough comes together and resembles pea-sized pieces. Gently stir in the chocolate chips.

In a small bowl, whisk together the egg, milk, and Grand Marnier. Reserve two tablespoons of the mixture to glaze tops of scones before baking. Then pour the egg and milk mixture into the flour mixture and combine with a fork until a soft dough forms.

Pour the dough mixture onto counter and knead briefly. Pat out the dough into a small rectangle, 2.5 cm high. Using a pastry cutter, cut into four equal portions width-wise, then in half length-wise, which leaves you with 8 squares. Then cut those squares diagonally so that you have 16 mini triangles.

Place the scones on the prepared cookie sheet and brush them with the reserved egg and milk mixture. Bake for 10 minutes or until brown along the edges. Transfer the scones on the parchment paper to a wire cooling rack.