Classic Mini Scones Recipe with Buttery Clotted Cream
These classic mini scones with buttery clotted cream are a quick and easy homemade treat perfect for tea time, brunch, or cozy breakfasts. They feature a tender crumb and flaky crust with a rich, silky clotted cream made from scratch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini scones 1x
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp (85g) unsalted butter, cold and cubed
- 3/4 cup (180ml) whole milk, cold
- 1 large egg, lightly beaten (for brushing on top)
- 1 tsp vanilla extract
- 1 cup (240ml) heavy cream
- 2 tbsp unsalted butter, softened
- 1 tbsp powdered sugar (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter to the dry mix and cut in using a pastry cutter or two knives until pea-sized crumbs form.
- Pour in cold whole milk and vanilla extract; stir gently until dough just comes together. Do not overmix.
- Turn dough onto a lightly floured surface and knead gently 3-4 times.
- Roll out dough to about 1-inch thickness and cut out mini scones using a 2-inch round cutter. Gather scraps and repeat.
- Place scones about 1 inch apart on the baking sheet and brush tops with beaten egg.
- Bake for 12-15 minutes until golden and a toothpick inserted comes out clean.
- While baking, gently heat heavy cream in a small saucepan over low heat until slightly thickened (about 20 minutes). Remove from heat and whisk in softened butter and powdered sugar if using. Chill until serving.
- Cool scones on a rack for 5 minutes before serving with a generous dollop of clotted cream.
Notes
Keep butter and milk cold to ensure flaky texture. Handle dough gently to avoid toughness. High heat baking creates a crisp golden crust. Clotted cream should be slowly warmed and whisked with softened butter for best texture. Dough can be prepared and refrigerated up to 24 hours before baking. Scones freeze well for up to one month.
Nutrition
- Serving Size: About two mini scone
- Calories: 320
- Fat: 18
- Carbohydrates: 30
- Protein: 5
Keywords: mini scones, scones recipe, clotted cream, homemade scones, tea time treats, easy scones, buttery scones