Since the summer of 2020, I’ve been slowly working my way through my recipe collection, swapping in whole wheat flour in any recipe calling for all-purpose flour. These scones are my latest success. The difference in taste is noticeable—these scones do taste a bit heartier than usual—but the chocolate chips keep this sweet treat quite enjoyable for anyone not at all concerned with their fiber intake. My other health-conscious strategy is to shrink my scones by half. These minis are just the right size to satisfy a chocolate craving, guilt-free. Adding chai spice to my treats has become my calling card, so I couldn’t miss the chance to add it here. An afternoon tea is rapidly climbing up the list of events I’m most looking forward to hosting once this pandemic is over!

INGREDIENTS
SCONES
2 cups (284 grams) whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1/2 tablespoon chai spice
1/2 teaspoon kosher salt
1 stick (4 ounces) unsalted butter, sliced
1/2 cup heavy cream
1 egg
1 cup (6 ounces) chocolate chips

VANILLA GLAZE
3/4 cup confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

TOOLS
large (5-quart) mixing bowl
measuring cups and spoons
electric mixer
mixing spatula
cutting board, dusted with flour
bread knife, dusted with flour
half (18” x 26”) sheet pan, lined with baking mat
cooling rack
small (1 1/2-quart) mixing bowl

METHOD
1. Set oven to 400 degrees. Combine flour, sugar, baking powder, chai spice, and salt in large bowl. With mixer on medium-low speed, beat in butter until mixture is crumbly.
2. Add heavy cream and egg. Beat until just blended.
3. Fold in chocolate chips with mixing spatula.
4. Transfer dough onto floured cutting board. Flip dough once, so that the top also has a dusting of flour on it. Split dough in half.
5. Pat down one of the halves and shape into a circle, about 1-inch thick.
6. With floured knife, divide circle by cutting into quarters and then cut each quarter in half to create 8 even slices.
7. Transfer slices to lined pan and space them apart evenly.
8. Repeat STEPS 5 – 7 with remaining dough.
9. Bake until lightly browned – about 18 minutes.
10. Transfer scones to rack and let cool.
11. Combine VANILLA GLAZE ingredients in small bowl and stir until smooth. Drizzle glaze over top of cooled scones. Allow glaze time to dry before serving.

NOTES & TIPS
• If flour won’t stick to knife, lightly dampen knife first.
• Size Reference: Your thumb (from tip to first knuckle) is about 1-inch long.
• BONUS RECIPE: Full Size Scones: Replace half sheet baking pan with a quarter sheet (9” x 13”) baking pan and baking mat. Do not split dough in half. Skip Step 8. Makes 8 scones.

READY IN
1 hour 30 minutes (35 minutes to prep and bake, 35 minutes to cool, 20 minutes for glaze to set)

YIELD
16 mini scones