Go Back

Mini Cream Scones

PREP TIME 20 minutes
COOK TIME 15 minutes
TOTAL TIME 35 minutes
servings15 - 18
These Mini Cream Scones bake up tender, tearing apart easily in the center for that classic scone texture, never dry or crumbly.
Golden mini cream scones arranged on a marble surface, served with jam and cream in the background.
Ingredients
  • 2 cups (240 g) all-purpose flour (plain flour)
  • 3 level teaspoons baking powder
  • 3 Tablespoons (38 g) white granulated sugar
  • ½ teaspoon salt (use ¾ teaspoon if using unsalted butter)
  • 5 Tablespoons (70 g) cold salted butter (cut into small cubes)
  • 1 cup (240 ml) heavy cream (double cream) (see cream note below)

Optional for brushing:

  • A little cream or milk (for a lighter color top)
  • Or: 1 egg yolk whisked with 1 Tablespoon milk (for a golden, shiny finish)
  • Or skip it, they’ll still bake up beautifully
Instructions

Preheat the oven

  • Preheat to 360°F (180°C) conventional or 350°F (175°C) fan
  • Line a baking tray with parchment (baking) paper and place the oven rack in the center.

Mix dry ingredients

  • Whisk together the flour, baking powder, sugar, and salt either in a large bowl (if mixing by hand) or in the bowl of a food processor.

Rub in the butter

  • If mixing by hand: Add the cold butter to the dry ingredients. Use your fingertips to quickly rub it in until the mixture looks like coarse crumbs, with a few larger pieces.
  • If using a food processor: Add the cold butter to the bowl. Pulse about 10 times (1 second pulses) until it resembles coarse crumbs.

Add the cream

  • If you used a food processor, transfer the mixture to a bowl now and pour in the cream.
  • If you're mixing by hand, just pour the cream into your bowl and continue.
  • Gently mix with a spoon or spatula just until a soft, slightly rough dough forms. It doesn’t need to be perfectly smooth.

Shape and cut

  • Lightly flour your surface and gently pat the dough to about ¾ inch (2 cm) thick.
  • Cut with a small 1¾–2 inch (4.5–5 cm) round cookie cutter, pressing straight down without twisting (twisting can seal the edges and affect the rise)
  • Gather and gently re-shape leftover dough to cut more.
  • If you don’t have a cookie cutter: Shape the dough into a round disk and slice it into mini triangles, about the same size as you’d cut with a small round cutter.
  • Optional: Brush the tops with cream, milk, or the egg yolk mixture for a golden color like in the photos above.

Bake

  • Bake for 12–15 minutes, or until puffed and lightly golden.
  • Cool for about 10 minutes, loosely covered with a clean cloth to keep the tops soft.

Storage and reheating

  • Room temperature: Store the cooled scones in an airtight container for up to 2 days.
  • Freezer: Freeze in a single layer first, then transfer to a freezer safe bag or container.

To serve warm

  • Reheat directly from frozen, no need to thaw.
  • Microwave one scone for 5–10 seconds, or a few for about 15 seconds.
  • Or wrap in foil and warm in a 320°F (160°C) oven for 5 minutes.
Recipe Notes
Cream:  Use heavy cream, double cream, or anything rich and pourable. Depending on your location, it may be labeled whipping cream or thick cream. Avoid single or light cream, it's too thin and won’t hold the dough together properly.
 
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!