Mini Chocolate Chip Oat Scones Recipe

Mini Chocolate Chip Oat Scones Recipe

Put the kettle on! These mini scones are sweet and bursting with buttery, chocolatey flavour. It'll be hard to eat just one.


SKILL LEVEL : Intermediate


  • 1/2 cup 5% light cream (125 mL)
  • 1/4 cup BeeHive Golden Corn Syrup (60 mL)
  • 1 large Naturegg� Omega 3 Egg
  • 2 cups all-purpose flour (approx.) (500 mL)
  • 2 tbsp baking powder (30 mL)
  • 1/2 tsp salt (2 mL)
  • 2/3 cup cold Lactantia Unsalted Butter, cubed (150 mL)
  • 1 1/2 cups toasted, large flake rolled oats, divided (375 mL)
  • 1/2 cup toasted, chopped pecans (125 mL)
  • 1 pkg (1 3/4 cups) CHIPITS Milk Chocolate Chips, divided (270 g)


    1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Whisk the cream, corn syrup and egg until well combined; measure out 1 tbsp (15 mL) and set aside for brushing the tops.

    2. Pulse the flour, baking powder and salt in a food processor until combined; add the butter and pulse until crumbly. Transfer to a large bowl. Measure out 2 tbsp (30 mL) of the oats and set aside. Add the remaining oats, pecans and 1 cup (250 mL) chocolate chips to the flour mixture; blend well. Make a well in the dry ingredients and pour in the cream mixture. Mix until a ragged dough forms.

    3. Transfer the dough to a lightly floured work surface; pat into an 8 x 6-inch (20 cm x 15 cm) rectangle. Brush with the reserved milk mixture and sprinkle with reserved oats. Using a sharp knife, cut the dough, lengthwise into 3 long strips. Cut each strip into 4 squares, cut each square in half on the angle to make 24 wedges. Transfer to the baking sheet. Bake for 12 minutes or until golden. Melt remaining chocolate in a bowl set over simmering water; drizzle over scones.

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