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Mini Chocolate Chip Scones

Living in Vietnam has opened my baking world up to the multi-cultural vernacular of such treats. I find myself getting lost while hosting playdates in understanding the difference between a biscuit and a cookie, or a scone and a biscuit...and what about crackers? In the U.S. and probably Canada, we know biscuits to be similar to what New Zealanders call a scone, but in Australia and the U.K. a biscuit is what I know to be a cookie. Hence, the confusion...especially when being communicated by a preschooler who is practicing their language skills. I'm not sure what my fellow expat mums (read: moms) would call my version of a basic scone, but it certainly goes over well with their little ones!

Mini Chocolate Chip Scones


2 cups All-Purpose Flour, spooned and leveled

¼ cup Refined Sugar

1 ¼ teaspoons Baking Powder

¼ teaspoon Baking Soda

¼ teaspoon Sea Salt

½ cup Unsalted Butter, chilled and cut into small cubes 1 teaspoon Vanilla Extract ½ to ¾ cups Buttermilk

½ cup Mini Bittersweet Chocolate Chips


  • Preheat oven to 375°F. Line baking sheet with parchment paper.

  • In a bowl mix together the flour, sugar, baking powder, baking soda, and salt.

  • Using a pastry blender tool, mix in the cubes of butter. The mixture should resemble coarse crumbs.

  • Add the vanilla extract and slowly incorporate the buttermilk as needed, until the dough comes together being careful not to over-mix. Fold in mini chocolate chips.

  • Transfer the dough to a floured surface. Divide into 2 equal portions. Lightly press out each portion, turning a couple of times. Shape each portion into a 6 inch circle. Cut in half, then quarters, then eighths.

  • Bake for 15-18 minutes or until golden brown and toothpick comes out clean. Serve warm.

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