Scone Nibbles

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Recipe photo
Hands-on time:
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Yield: about 32 mini scones

Recipe photo

These 2-bite mini-scones are covered with a thin sugar glaze, which not only adds flavor, but keeps them fresher, longer. Loaded with chocolate mini-chips, they're a tasty new twist on an old favorite.

Read our blog about these scones, with additional photos, at Bakers' Banter.

Scone Nibbles

star rating (39) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 32 mini scones
Published: 01/01/2010




  • 3 1/2 cups confectioners' sugar
  • 7 tablespoons water, enough to make a thin glaze
  • 1 teaspoon vanilla, optional


1) In a large mixing bowl, whisk together all the dry ingredients.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the chips or finely chopped chocolate.

4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry, and doesn't come together.

6) Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath.

7) Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut.

8) Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan.

9) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

10) Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles; trust us, no one but you will care once they're glazed and on the table.

11) Make the glaze by stirring together the sugar, water, and vanilla. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

12) Now you're going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated.

14) Allow the glaze to set before serving the scones.

Yield: about 64 small (2") scones.


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  • star rating 05/02/2015
  • Lucy from MA
  • This recipe is a keeper! The size and flavor were terrific. I used 1 cup of mini chocolate chips and followed the recipe exactly as published. Not only were they beautiful, but the size was perfect. They were a real treat! My teenager has now decided that he LOVES scones. Thanks KAF!
  • star rating 02/28/2015
  • Angie from Suffolk, VA
  • Awesome! Very simple to make and its the perfect texture! Right on! Just like Betty's tea room in Harrogate, England! Thank you!
    Angie, we're so happy to hear that these scones are reminiscent of the traditional, authentic scones you had while in England. That is the highest compliment a recipe can receive! Happy baking! --Kye@KAF
  • star rating 04/22/2014
  • Cassie from The woodlands, tx
  • This recipe is a home run. I made exactly as described and they were wonderful. I will be making these again!
  • star rating 04/04/2014
  • Tina. S from Oklahoma
  • Thank you KAF I think I have found me my new favorite scone recipe!!! I did make a few changes due to what I had on hand. I used Ghirardelli milk chocolate chips 1c. I added 2tbsp extra butter on accident for not paying attention. I used vanilla bean paste instead of vanilla with a extra 1/2 tsp. I want to say thanks to my accident and the extra butter an vanilla oh my gosh! these things are good and I haven't even got the icing on them yet! I have been burned by so many scones I had to talk myself into trying this one. I am so glad I did! I really can see myself making these again and again with different variations!
  • star rating 08/09/2013
  • Pam from Hoover, Al
  • They were OK but not great. I've cooked better and like the ones at Starbucks better. Disappointed, they were mediocre.
  • star rating 03/13/2013
  • aparnamohan from KAF Community
  • I made these and they turned out well - the mini size kept the recipe in check (i.e. not too sweet) -- but it was a little tough to maintain the pretty triangle scones shape while cutting and baking. Next time I might decrease the mini chips by a third, as the recipe as written is truly packed. I also tried a variation with 1/2 chocolate chips and 1/2 chopped crystallized ginger - it was a hit!
  • star rating 12/09/2012
  • Amanda from Charleston,Sc
  • Made these for a women's tea party at church this weekend and they were a hit! Tips that I have- freeze your stick of butter and use the large side of your cheese grater to add the butter ( much easier that cutting), do put the dough in the freezer while preheating the oven. I followed the base recipe to a T but did the version of dried cranberries and orange zest in the batter. I did half milk and half orange juice for the dough. I used a little orange zest and orange juice for the glaze. Turned out AWESOME! I will definitely make these again.
  • star rating 10/08/2012
  • Michele from Lafayette, IN
  • Overall these are pretty good. I think the semi sweet chocolate chips are way to much. Next time I will try using Milk chocolate chips or change it up with cinnamon. I will definitely play around and try these again. I did not cut them after they cooled & they are the perfect size. I dunked a couple at a time in the glaze & used my tongs to remove them.
  • star rating 09/07/2012
  • sassyblonde1953 from KAF Community
  • I made these and they turned out GREAT! Not sure as to why some thought they weren't family loved them!! I, like some others, didn't cut them into smaller scones. Like the bigger size. Also, I didn't have the mini chips, so I used reg and didn't have a problem. I am getting ready to use the recipe again, but this time I will be using dried cranberries and pistashio nuts. Also will put a little orange zest in them. Can't wait! Might make two choc chip and the other cranberry/pistashio! Yummy! Thanks for the recipe...
  • star rating 09/03/2012
  • mardee23 from KAF Community
  • Wonderfully quick and easy. I used KA perfect pastry blend flour, added a vanilla bean and subbed 5 oz of blueberries for the chips. I had to stop my hubby from eating them all before I was able to glaze them. Not too dense, not too sweet. Perfect.
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