These are serious scones. Do not make them. I repeat, do not make them, unless there is someone else home with you or you have a bout of stomach flu and absolutely cannot stomach anything, let alone scones. These little morsels are seriously addictive.
I whipped up a batch to feed to my ravenous siblings after school, and sure enough, I’ve already lost count of how many I sneaked for myself. Don’t be fooled by their size. Size isn’t everything I tell you. At least not in this case, especially not in this case. Making these small means that there’s extra crispy crunchy exterior per cubic inch of dough. For me, that’s the best part. Of course, the crispy crunchy encases a soft and moist middle. Ahh, so hard to pass up. I chopped up some leftover Halloween candies to toss in these. Remind me to use parchment paper to line the baking sheet next time, will ya? These leaked, seriously leaked. And stuck to the pan in under two minutes. See?
I’m putting the recipe here. But don’t say I didn’t warn you! Don’t make them for your own good. 😉 Make them for someone else! (and steal some for yourself) Add chopped candy canes and they’ll make a nice Christmas gift. I know, it’s only May…
Mini Candy Scones
(makes at least 2 dozen I’m guessing? I started to eat them before I got a chance to count…hehe)
1 3/4 cups flour
1/2 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 Tbsp. brown sugar
2 Tbsp. white sugar
5 Tbsp. unsalted butter, cold
1 egg, beaten
scant 1/2 cup milk (or use half-and-half or heavy cream if you like)
1 cup chopped chocolate candy, more or less
Preheat oven to 425 degrees. Whisk all dry ingredients in a large bowl until well mixed. Cut in butter with a pastry cutter or two knives until mixture resembles oatmeal consistency. Add egg and milk, toss with a fork until a soft dough is formed. Turn out onto a floured cutting board or counter and knead a few times. Pat out the dough to about 1/2 inch thick. Cut into small chunks, one to two inches in length.
Absolutely wonderful treats. Tea, anyone?