I make these scones half size so everyone gets two… trust me, it makes sense.
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 16 Mini Scones
2-1/2 cups flour
–> MBM Tip: I use 1-1/2 Cups All Purpose and 1 Cup Whole Wheat flour for a richer flavor, but the results are good either way.
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon or a large pinch of salt
Zest of one lemon
1/3 cup of butter, cut into slices
2 eggs, beaten
1/2 teaspoon vanilla
3/4 cup heavy or whipping cream
–> MBM tip: When out of cream, I have substituted: 50% sour cream + 50% milk, or 50% plain yogurt + 50% milk, or even 50% ricotta cheese + 50% milk – basically any dairy combination that makes a thick-ish consistency similar to heavy cream will work.
1/2 cup golden raisins or dried cranberries or chocolate chips
1/4 milk, for brushing on before baking
1-2 tablespoons of raw sugar
There are a few steps involved in making these perfect little scones, but the results are worth it.
Whisk all the DRY ingredients except the butter together in your stand-up mixer’s bowl, or a large mixing bowl if mixing manually. Using the mixer’s paddle attachment, set the mixer on lowest setting and slowly feed in the butter chunks one or two at a time until all the butter is in. Let run for 4-5 minutes until completely incorporated and there are no visible chunks of butter.
If working by hand, use a pastry cutter or fork to cut the butter into the flour until you have achieved an even consistency and no butter chunks are visible.
Pour cream or substitute into a 2-cup measuring cup, then add the egg, and vanilla and whisk all together. Add in fruit and stir to coat evenly.
–> MBM Tip: To satisfy the, eh, “variety” of tastes in my house, I end up making 2-3 different flavors of scones. If you want to make more than one type, wait until Step 4 to add the fruit directly into the dough. It’s not as convenient, but hey, what price love?
Make a well in the dry ingredients and add the wet all at once. Using a rubber spatula, or wooden spoon if you’re feeling old school, mix and cut all together until the dry is mostly incorporated. It’s okay if you still have some dry pooled at the bottom of the bowl.
Lightly flour a work surface and dump out the entire bowl into a pile in the center. Gently knead all together just until the whole dough sticks together into a ball. If the dough is sticky, lightly dust with flour until it’s dry to the touch. Roll the dough into a thick log and then cut the dough in half. Put one half aside, and then turn the other half on end and smash down to form a round disk about 3/4″ to 1″ thick. If the dough is sticky, lightly dust with flour until it’s dry to the touch.
If you did not add the fruit in Step 2, now is the time to sprinkle half your fruit onto the top of the disk. Fold the disk over on itself and knead gently until the fruit is evenly distributed. Re-form the dough back into a flat disk as described above.
Using a dough scraper or knife, cut the wheel into 8 even pieces and transfer them to a parchment covered cookie sheet.
Repeat Steps 4 and 5 with the remaining dough.
Once all the scones are evenly arranged on the cookie sheet, use a basting brush to coat the scones entirely with milk. Be sure to get the sides as well. Sprinkle the raw sugar somewhat liberally on the top.
–> MBM tip: Sometimes I make little piles of sugar in the center of the scone which then spread out across the surface as it bakes. There’s a bit of gilding the lily here, but that’s how I roll, or bake, er somethin.
Bake in 400° oven for 10-12 minutes, but check after 10 minutes. The outer scones will be just browning lightly on their edges but not all over. If they brown completely, you’ve waited too long and they will get dry and crunchy which is no bueno, unless that’s how you like them.
The traditional way to eat these is with clotted cream smeared on like butter. This is utterly delicious, but alas I rarely have it on hand. My family likes jam just as well, and it’s got like 1000% less calories, so ya, that’s good.
Hope you try this out and enjoy it!
Do you have a favorite scone recipe? I want to hear about it!
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