This mini scones recipe is my favorite way to make something simple feel fancy. They’re buttery, cute, and perfect for filling with jam, fruits, jelly, or cream.
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These Mini Scones are Something Special
I’ve baked up authentic scones before, but recently, I came up with a creative way to serve them to my friends and family. I’ve made a lot of scones, but these little mini ones are something special. They’re bite-sized, buttery, and practically beg for a pretty filling.
- The dough is simple and fast to throw together, especially in the food processor. You can have a whole tray ready to bake in minutes.
- Once they’re baked, the real fun begins. I love filling them with jam, citrus curd, whipped cream – whatever feels right that day.
- They’ve got just enough sweetness to balance the tart fillings. The texture is crisp on the edges and soft in the middle, like a perfect scone should be.
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Key Ingredients and Substitutions
- All-purpose flour: Provides structure and a tender crumb. Avoid cake flour, which is too soft for these scone cups.
- Granulated sugar: Lightly sweetens the dough without overpowering the filling.
- Baking powder: Helps the dough puff and hold its cup shape during baking.
- Salt: Enhances flavor and balances the sweetness.
- Unsalted butter: Adds richness and creates that classic flaky scone texture. Use it cold straight from the fridge. If using salted butter, reduce added salt slightly.
- Heavy whipping cream: Adds moisture and tenderness. You can substitute with full-fat coconut milk for a dairy-free option, but the texture may be slightly different.
- Egg: Helps bind the dough and adds structure.
- Pure vanilla extract: Boosts the overall flavor. You can swap with almond extract or citrus zest for a flavor twist.
- Favorite fruit fillings: Think jams, curds, whipped cream, or fresh fruit. Choose a mix of tart and sweet for balance.
How to Make Mini Scones
Preparation
Preheat your oven to 425˚F. Grease a 24-count mini muffin tin and lightly flour your tart press or spoon for shaping the wells.
Step 1 – Mix Dry Ingredients and Butter
In a food processor, combine the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Step 2 – Add Wet Ingredients
With the processor running, pour in the heavy cream, egg, and vanilla extract. Continue processing until a dough forms, which should take less than a minute.
Step 3 – Shape the Dough
Divide the dough into 24 even balls. Place one ball into each cup of the mini muffin tin. Use your floured tool or tart press to gently press a well into the center of each dough ball.
Step 4 – First Bake and Re-Press
Bake the scone cups for 10 minutes. Remove the tin from the oven and re-press the wells using your floured tool to redefine the centers.
Step 5 – Second Bake
Return the pan to the oven and bake for another 5 minutes, or until the edges are golden brown.
Step 6 – Cool and Fill
Let the scone cups cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Fill each cup with your favorite jams, jellies, curds, whipped cream, or fresh fruit.
Lynette’s Tip
The scone base isn’t very sweet, so feel free to use a bright, fruity jam or curd for contrast. A little sweet and a little tart is the perfect combo.
More Dessert Recipes You’ll Enjoy
Mini Scones
Ingredients
- 2 Cups all-purpose flour
- 1/4 Cup granulated sugar
- 2 teaspoons baking powder
- 1/8 teaspoons salt
- 1/3 Cup unsalted butter chilled
- 1/2 Cup heavy whipping cream
- 1 large egg
- 1 1/2 teaspoon pure vanilla extract
- Your Favorite fruit fillings and Jams
Instructions
- Preheat the oven to 425°F and lightly grease a 24-cup mini muffin tin.
- In a food processor, combine all of the dry ingredients. Add the cold butter and pulse until the mixture resembles coarse crumbs. With the processor running, pour in the cream, egg, and vanilla. Continue mixing just until a dough forms, which should take less than a minute.
- Divide the dough into 24 equal portions and roll each into a ball. Place one ball into each muffin cup. Using a spoon, mallet, or tart press lightly coated with flour, press a well into the center of each ball.
- Bake for 10 minutes. Remove the pan from the oven and re-press the wells using the same tool. Return the pan to the oven and bake for another 5 minutes, or until the edges are golden brown.
- Let the cups cool in the pan for a few minutes before removing. Transfer to a wire rack to cool completely. Once cooled, fill with your choice of jams, jellies, creams, or fruit.
Notes
Variations:
- Switch the Jam Fillings: Use blueberry, apricot, raspberry, or citrus curd. You can go with whatever you have on hand.
- Try a Different Extract: Swap the vanilla for almond, lemon, or orange extract to give the scone dough a new flavor base.
- Change the Shape: Instead of shaping the dough in mini muffin tins, roll it out and cut it into wedges or rounds to make traditional scones.
Nutrition
Recipe FAQs
Yes, a pastry cutter or even your fingers will work to cut in the butter. Just make sure the butter stays cold and the mixture looks like coarse crumbs before adding the wet ingredients.
he dough itself is mildly sweet, which balances nicely with jam or sweet fillings. If you prefer a sweeter base, you can add a tablespoon more sugar to the dough.
Look for golden brown edges around the wells. The centers should be set and no longer doughy when pressed.
