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Minnesota Tater Tot Hotdish Recipe

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4.3 from 6 reviews

These Buttermilk Chocolate Chip Scones are tender, flaky, and perfectly sweetened with a generous amount of mini semi-sweet chocolate chips. Made easy with simple ingredients and a folding technique to create flaky layers, these scones come together quickly and bake into golden perfection for a delightful treat with morning coffee or afternoon tea.

Ingredients

Dry Ingredients

  • 2 1/4 cups (270g) all purpose flour
  • 1/2 cup (99g) granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • ½ cup (113g) cold unsalted butter, cubed
  • 1/2 cup (118ml) buttermilk
  • 1 tsp vanilla extract
  • 1 large egg

Add-ins

  • 1 cup (170g) mini semi-sweet chocolate chips (or regular size chips)

For Egg Wash

  • 1 large egg
  • 1 Tbsp water
  • Coarse sanding sugar (optional)

Instructions

  1. Prepare the dry ingredients. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt thoroughly.
  2. Incorporate cold butter. Add the cold, cubed unsalted butter to the dry mixture. Using your hands or a pastry cutter, cut in the butter until the mixture resembles pea-sized crumbs, ensuring the butter remains cold for flaky scones.
  3. Add wet ingredients. Make a well in the center of the flour mixture. Pour in the buttermilk, vanilla extract, and crack in the large egg. Gently mix with a spatula just until the dough forms a thick and sticky consistency.
  4. Mix in chocolate chips. Gently fold the mini semi-sweet chocolate chips into the dough, distributing evenly without overmixing.
  5. Knead the dough gently. On a silicone mat or clean kitchen counter, gently knead the dough just until all the flour is incorporated. If it feels too sticky, sprinkle 1-2 tablespoons of additional flour and knead again.
  6. Lamination for flakiness. Fold the dough in half, press it down lightly, then rotate 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times to develop flaky layers.
  7. Shape the dough disc. Form the dough into a disc about 8-10 inches in diameter and 1.5 to 2 inches tall. Wrap or cover and refrigerate the dough disc for 5-10 minutes to firm up.
  8. Cut the scones. Using a sharp knife or pizza cutter, slice the chilled dough into 8 equal wedges.
  9. Arrange on baking sheet. Place the scones on a baking sheet lined with a silicone mat or parchment paper, spacing them 2-3 inches apart to allow room for rising.
  10. Freeze before baking. Freeze the arranged scones for 30 minutes, which helps maintain their shape. During the last 5 minutes of freezing, preheat your oven to 400º F (204º C).
  11. Apply egg wash and optional sugar. Whisk together 1 large egg and 1 tablespoon of water to make an egg wash. Brush the tops of each scone with the egg wash for a glossy, golden finish. Sprinkle with coarse sanding sugar if desired.
  12. Bake the scones. Bake in the preheated oven for 20-26 minutes or until the scones turn lightly golden on top and sides. Remove from oven and allow to cool slightly before serving.

Notes

  • Use cold butter for flakier scones; warm butter will result in denser texture.
  • The folding (lamination) step develops nice layers; don’t skip this for best results.
  • Freezing before baking helps the scones rise better and keeps their shape intact.
  • You can swap mini chocolate chips for regular-sized ones, but mini chips distribute more evenly.
  • Sanding sugar on top adds a sweet crunch and decorative sparkle.
  • Once cooled, store scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Find it online: https://miracooking.com/minnesota-tater-tot-hotdish-recipe/