This recipe was from a King Arthur Flour email. It is no longer on their website. I've never baked this recipe but am posting it for another member. While it does not use the mini-scone pan, per se, that pan would likely work well for the recipe.

Scone Nibbles

2 3/4 cups King Arthur flour
1/3 cup sugar
3/4 tsp. salt
1 Tbs. baking powder
1/2 cup cold butter
1-2 cups mini-chocolate chips or finely chopped semi-sweet or bittersweet chocolate
2 large eggs
2 tsp. vanilla extract
1/2 to 2/3 cup half and half or milk

Glaze:
3 1//2 cups confectioners' sugar
7 Tbs. water (enough to make a thin glaze)
1 tsp. vanilla (optional)

1. In large bowl, whisk together all the dry ingredients.

2. Work in the butter just until the mixture is unevenly crumbly; its OK for some larger chunks of butter to remain unincorporated.

3. Stir in the chips or finely diced chocolate.

4. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.

5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry and does not come together.

6. Scrape the dough onto well-floured work surface. Pat/roll it into an 8 to 8 1/2-inch square, a scant 3/4 inch thick. Make sure surface underneath dough is well floured. If necessary, use a giant spatula to lift the square, and then sprinkle more flour underneath.

7. Cut the square into 2-inch squares, which will give a total of 16 small squares. Now cut each square in half diagonally to make a total of 32 triangle.

8. Transfer to a parchment-lined baking sheet.

9. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425 F.

10. Bake the scones for 19-20 minutes, or until they are golden brown. Allow to cool on pan.

11. Make glaze by stirring together sugar, water, and optional vanilla. (Sift the powdered sugar first, if it seems particularly lumpy, for a smooth glaze.)

12. Glaze the scones by dunking them in the glaze.

13. Set the glazed scones on a rack over parchment and allow the glaze to set before serving.