Mini Scones

mini scones tlt

I have torn out the recipe for these scones from an old food magazine and saved it for years. Even in these days – surrounded by food blogs, iPad magazines and online cookbooks – I still like to read print food magazines and I tend to reread them from time to time. Only the less interesting magazines get trashed, but I make sure to keep save worthy recipes and that’s how I recently rediscovered these mini scones.

Besides the obvious fact that I’m a sucker for mini versions (especially during the Holidays, when I want to try as many dishes as possible), I really think scones are great for December. They are a fun and pretty addition to a festive Christmas breakfast, a cup of tea or an elegant afternoon treat.

I see scones as something between an English muffin and a cake. A little sweet and buttery, but light and fluffy at the same time. They are the perfect vehicle for a variety of luscious toppings and it will be practically impossible to eat just one.

These are pretty simple to make and require just a few ingredients. Traditionally scones are served with clotted cream of course, but they are just as good with some whipped cream, butter or cream cheese. Or get creative and serve them with savory toppings like goat cheese or smoked salmon. Good to know is that these can easily be freezed and can be eaten warm or cold.


mini scones TLT

Mini Scones

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


Mini Scones


3.5 oz (100 gr.) self-raising flour
pinch of salt
1 oz (25 gr.) sugar
1 oz (25 gr.) butter
3 tablespoons milk, plus some extra
cream (clotted cream, whipped cream or cream cheese) and jam, to serve


  1. Preheat oven to 425F (220C). Sift flour, salt and sugar in a bowl. Rub in the butter, until the mixture resembles fine crumbs.
  2. Slowly mix in the milk and form a dough. Knead lightly (don’t over-work the dough).
  3. On a lightly floured working space, pat dough into a round and cut out 1 inch (2,5 cm) rounds. Place these on a lined baking sheet.
  4. Brush with some extra milk and bake for 8-10 minutes, or until risen and golden brown. Let cool and serve with cream and jam.

« « Previous post
Next Post » »