Soft, tender and buttery, these mini cream scones can be out of the oven in 45 minutes. And they freeze beautifully, too. Their size makes them perfect for afternoon tea and a brunch table. If you're new to scone baking, this post has all the tips and tricks.
Soft and buttery
If you turn on the oven now, in an hour, you can have the kitchen smelling amazing and these buttery, cream mini scones standing beside your mug of tea or coffee.
If there was a tea time tradition in my family (as explained in the post on strawberry buttermilk scones), it was to eat freshly baked scones. This made me a scone fan, both baking and eating them.
I used to make these orange-flavored scones (and you can of course), but I realized they're a wonderful master recipe for basic mini scones.
How to serve mini scones
- Warm: if not serving them right away, warm them up in the oven for a few minutes so they're soft and tender.
- Soft butter: a pat on a warm scone completely changes the flavor and makes it irresistible.
- Clotted cream: the English way of eating this classic recipe.
- Fruit jam and butter: Perfect for afternoon tea, breakfast and brunch.
- Make small sandwiches: ham and cheese, smoked or cured salmon with sour cream and dill, or roasted tomatoes with mozzarella and basil are just a few ideas.
Tips for scones and biscuits
- Baking powder: It's essential to help the scones rise, so make sure it's not expired.
- Very cold ingredients: I’m not kidding when I say very cold butter. I cut it and put the pieces in the freezer for 5 minutes before using it. And don’t take the liquid ingredients out before you start mixing the scones. They belong in the fridge until you need them.
- Don't work the dough much. It should come together but might still have floury patches. You don’t need to work it until it’s smooth, like pie dough. It is uneven, with dry spots sometimes, and that’s good for flakiness later.
- A rather high oven is necessary: they need that extra heat (and baking powder) to rise. If you happen to forget to turn the oven on before you start mixing, please don’t leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer for the ten or fifteen minutes it takes for the oven to reach its temperature.
Steps to make scone dough
Scones have very simple ingredients, but a few pointers should be followed if you want to achieve soft, tender ones, nicely risen.
The first part of this recipe can be made by hand or in the food processor.
Dry ingredients
Put the flour and other dry ingredients in the bowl of the food processor. Pulse to mix.
Butter
Scatter the cold butter pieces. Pulse a few times, just until the butter is the size of peas. It will be irregular. Don't overwork it.
By hand
Stir the dry ingredients in a large bowl. Scatter very cold butter in small pieces to ensure a great result. This is important if you integrate it by hand (as opposed to using a pastry cutter) because it will take a few minutes, and you don't want the butter to start warming up and melting.
Crumbly mixture
In both cases, the butter pieces must be the size of peas and beans.
Liquid
Transfer the crumbly mixture to a bowl and add the liquid. Stir with a fork until you have a barely cohesive dough. Don't overwork it.
Rolling & cutting
Transfer the dough to a lightly floured surface and use your hands to make an irregular, rustic ball. Don't overwork it like you would pie dough.
Roll the dough lightly to about 1 inch or 1.5 inches. Don't press it much. For mini scones use a small round cookie cutter. Mine is 1.57 inches (4cm).
Baking
Separate the rounds so they have space to grow and expand during baking.
You can line the baking tray with a silicone mat or parchment paper, but these scones can also be baked directly and will not stick.
Storing
- Room temperature: keep them in an airtight container for a day or two. Warm slightly in the oven before eating so they are soft and tender.
- Freezing scones: cut them and put them on a baking sheet. Freeze until solid and transfer to a freezer-safe container or bag for two months (so you liberate the tray and have more space in the freezer). When ready to bake, take as many as you want and bake directly as instructed in the recipe card below.
Related recipes you might like:
This is one of my favorite scone recipes. And it's not a surprise since it's adapted from Nancy Silverton, one of my most admired bakers ever.
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Mini Cream Scones
Ingredients
- 2 ¼ cups all-purpose flour
- ⅓ cup sugar, plus some extra for sprinkling before baking
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 6 ounces unsalted butter, cut into 1-inch cubes and almost frozen
- ¼ cup whole milk, very cold
- ½ cup heavy or heavy whipping cream, very cold, plus extra for brushing the tops of the scones
Instructions
- Preheat oven to 350ºF (180ºC).
- Grease or line with parchment paper two baking sheets.
- In the bowl of a food processor, put 2 ¼ cups all-purpose flour, ⅓ cup sugar, 1 tablespoon baking powder and ⅛ teaspoon salt. Process for a few seconds, just to mix.
- Scatter 6 ounces unsalted butter over this mixture and pulse a few times until the butter is the size of peas. If making by hand use a large bowl and cut the butter with your hands or a pastry cutter. Then follow the recipe below.
- Transfer the mixture to a large bowl. Pour ¼ cup whole milk and ½ cup heavy or heavy whipping cream and stir quickly with a fork, mixing everything until most of it is moistened.
- Dump it onto the kitchen counter and quickly give it a few turns to avoid very dry spots. Some dry parts will remain and that is OK. The more you touch it and mix it, the tougher the baked scones will be.
- Pat the mixture about 1 to 1.5-inches high.
- With a round, small cookie cutter cut scones (you might need to dip the cutter periodically in flour to aid with this) quickly and arrange them on the baking sheets.
- Brush the tops lightly with additional cream and sprinkle with sugar.
- Bake for about 20 minutes, until they're puffed, the tops are golden and the insides are fully baked. If in doubt, lift one with a fork and check that the crumb is dry and not still wet.
- Eat warm. Store leftovers in a tin or airtight container and warm briefly in the oven before eating.
Notes
Adapted from Pastries from the La Brea Bakery, by Nancy Silverton
Susan Grandelli says
Like this recipe very much. Would please specify what size cookie cutter. Thank you.
Paula Montenegro says
Hi Susan, I used a 1 and 1/4 inch round cutter.
C-J says
How long and at what temperature do you baked the frozen and uncooked scones? Do they go directly from the freezer to the oven?
Stepjanie Cull says
What kind of cream?like coffee cream?
Paula Montenegro says
Double or whipping cream.
Lauren Gaskill | Making Life Sweet says
My best friend is teaching in Argentina right now and I wish I could find the time (and money) to visit her there! I've heard nothing but lovely things! And lamb? Count me in! Love this recipe by the way. I can't have gluten but I would love to adapt these using an alternative flour. 🙂
laurasmess says
These are just stunning Paula. I love scones, believe it or not it's Aaron (my husband) who bakes the scones in our house! He uses lemonade... but I might just flip this recipe to him for next time! Love the idea of the cream with the fragrant orange. Yum. SO nice to read another recipe from you! Love xxx
milkandbun.com says
Beautiful-looking scones! and lovely photos as well! 🙂