HERSHEY'S CHIPITS Mini Chocolate Chip Oat Scones

Name: HERSHEY'S CHIPITS Mini Chocolate Chip Oat Scones | Recipes
Total time: 12 min
Yield: 24 scones
Ingredients: 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 tbsps baking powder (30 mL); 1/2 tsp salt (2 mL); 2/3 cup Lactantia® Unsalted Butter, cold & cubed (150 mL); 1 1/2 cups large flake rolled oats, toasted & divided (375 mL); 1/2 cup chopped pecans, toasted (125 mL); 1 3/4 cups HERSHEY'S CHIPITS Milk Chocolate Chips, divided (270 g)

Details

Time: 12 minutes
Skill Level: Intermediate
Yields: 24 scones

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

Ingredients & Directions

Bake Time: 12 minutes

BAKE MODE:

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Ingredients

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 tbsps

baking powder (30 mL)
1/2 tsp

salt (2 mL)
2/3 cup

Lactantia® Unsalted Butter, cold & cubed (150 mL)
1 1/2 cups

large flake rolled oats, toasted & divided (375 mL)
1/2 cup

chopped pecans, toasted (125 mL)
1 3/4 cups

HERSHEY'S CHIPITS Milk Chocolate Chips, divided (270 g)

Key Ingredients

HERSHEY'S CHIPITS Milk Chocolate Chips, 250g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

Baking Sheet

Parchment Paper

Mixing Bowls

Food Processor

Pastry Brush

Wire Rack

Heat-Proof Bowl

Saucepan

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.

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 tbsps (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.

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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