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HERSHEY'S CHIPITS Mini Chocolate Chip Oat Scones


12 minutes
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.