Mini scones made in a mini muffin pan filled with your favorite jam, fruits, jelly or cream. Like a tart, but still a scone. The perfect mini dessert or teatime snack!
Mini Scones
With all the baking going on in America right now (I mean…have you seen the empty flour shelves?!), I’m inspired to share with you a unique twist on the scone. I’ve baked up authentic scones before, but recently, I came up with a creative way to serve them to my friends when we can finally meet again 🙂
Introducing…the mini scone! With a handful of simple ingredients and a mini muffin pan, you’ll have a batch of 24 molded scone cups in the oven in less than 15 minutes. The scones cups are double baked and then filled with your favorite jam, fruits, jelly, or cream, creating a tart fit for an impressive dessert or teatime snack.
Are you ready to make some delicious mini scones with me?
Ingredients
These mini scones require pretty much the same ingredients as a sugar cookie, but with very different ratios. The only unusual thing you will need is a mini tart pan and a spoon or tart press to make an indentation.
- Flour
- Sugar
- Baking powder
- Salt
- Cold unsalted butter
- Heavy whipping cream
- Egg
- Pure vanilla extract
- Favorite filling
How to Make Mini Scones
Step 1: Make the Dough
To start, this dough comes together soooo much faster with a food processer if you have one. Combine all the dry ingredients together and then cut in the cold butter using the pulse function until you have a crumbly texture.
If you don’t have a food processor, you can use a pastry cutter which will work just as well.
Next, pour in your cream, egg, and vanilla while the processor is whirling. Keep it on until you see a dough form. This should take less than a minute.
Done! Lay out your dough onto a floured surface. There is no need to chill the dough, but if you want to do the baking later, you can cover it with plastic wrap and pop it in the refrigerator. Let the dough warm up a bit before molding.
Step 2: Mold the dough
Pinch and roll out 24 balls from the dough and place one ball in each cup of a greased 24 count mini muffin tin. Using a spoon, mallet, or tart press sprinkled with flour, make an indentation into each dough ball. You are creating a well into the center.
Step 3: Double bake the mini scones
In a preheated 425˚ F oven, bake the cups for 10 minutes. At the end of the 10 minutes, you will see that the well you made has puffed back up. Remove the pan from the oven and using the same tool, re-press the well.
Put the pan back into the oven and bake again for 5 more minutes or until the edges of the well are golden brown. This is what they will look like when finished!
Step 4: Cool scones and fill with jelly
Let them cool in the pan for a few minutes. Then, gently lift out each cup from the pan. A little trick is to use tooth pick to help guide it out!
While you wait for the cups to completely cool, play around with the different types of filling. Pictured here are blueberry jam, apricot jam, homemade citrus curd, and red fruit jelly. The scone cup itself will not be very sweet so it’s OK to pick a sweeter filling. I like to find ones that are both sweet and tart. After all, what’s a tart without being a little tart? 🙂 Other options for filling include fresh fruit or whipped cream or both. Be inventive!
A slightly sweet and crunchy crust perfectly balanced with a sweet and tart filling in a variety of colors. They’re almost like a mini pie, but more fun… and they’re ready to bring delight to your next get together. Boy, are we looking forward to that!!
Enjoy!
More Desserts
Mini Scones
Ingredients
- 2 Cups all-purpose flour
- 1/4 Cup granulated sugar
- 2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 Cup unsalted butter chilled
- 1/2 Cup heavy whipping cream
- 1 large egg
- 1 1/2 teaspoon pure vanilla extract
- Favorite fruit fillings
Instructions
- Preheat your oven to 425˚F.
- Using a food processor, combine all the dry ingredients together and then pulse in the cold butter until a course meal forms. Pour in your cream, egg, and vanilla while the processor is whirling. Keep it on until you see a dough form. This should take less than a minute.
- Pinch and roll out 24 balls from the dough and place one ball in each cup of a greased 24 ct. mini muffin tin. Using a spoon, mallet, or tart press sprinkled with flour, make a well into each dough ball.
- In a preheated 425 degree oven, bake the cups for 10 minutes. Remove the pan from the oven and using the same tool, re-press the well.
- Put the pan back into the oven and bake again for 5 more minutes or until the edges of the well are golden brown.
- After a few minutes, remove the cups from the pan and allow them to completely cool. Fill with your favorite jams, jellies, creams and/or fruit.
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