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!
- 2 Cups 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
- 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.
Citrus Flavor: Add citrus zest to your dough or your favorite extract for more vibrant flavor
Large Muffin Tin: If you’d like bigger scone cups, make 12 from a regular size muffin tin
Freezer Instructions: Freeze unfilled scone cups in an airtight container for up to 3 months. Allow them to thaw before filling
- Category: Dessert
- Method: Oven
- Cuisine: American
- Serving Size: 1 scone
- Calories: 84
- Sugar: 2.7
- Sodium: 24.6
- Fat: 3.7
- Carbohydrates: 11.2
- Protein: 1.4
- Cholesterol: 17.3
Keywords: scones, Mini scones, scone tarts