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HERSHEY'S CHIPITS Mini Chocolate Chip Oat Scones


12 Min.
12 Min.
Skill Level:
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


  • 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


Equipment Needed 
oven and stovetop Oven & Stovetop
baking sheet Baking Sheet
parchment paper Parchment Paper
mixing bowls Mixing Bowls
food processor Food Processor
pastry brush Pastry Brush
wire rack Wire Rack
heatproof bowl Heat-Proof Bowl
saucepan 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.