Mini Scone Muffins and a Giveaway

Today I’m sharing a twist on traditional scones and hosting a $100 Walmart gift card giveaway sponsored by BlogHer.

I’ve discussed my love of proper British scones ever since my trip to London last Spring. The tender crumb, subtle sweetness– I just enjoy everything about them and I wish I could do Afternoon Tea all the time.

But the reality is, most of us don’t have time for a leisurely cup of tea and scone on a daily basis. That pretty much only happens during vacation. I previously shared a recipe for traditional British scones, and while I adore them just the way they are, I thought I’d do something a little different. I’m always eating on-the-go, so I decided to make mini scone muffins. Perfect for a takeaway breakfast or a quick afternoon snack at the office, but also still adorable enough to serve as small bites for a proper afternoon tea.

The British brand Tate+Lyle® Sugars recently became available in the U.S., and is currently sold at Walmart. Tate+Lyle® Sugars has graced Britain’s finest tables, including those of royalty for over 130 years. I was immediately excited to make my scones with a British brand of sugar. They are available in Organic Pure Cane Sugar, Organic Turbinado Raw Cane Sugar and Natural Pure Cane Sugar.

Tate+Lyle® Gourmet Flavored Beverage Syrups will also be available in the Fall. Like their Facebook Page and join their email list for inspiring recipes and special offers from Tate+Lyle® Sugars. For my recipe, I used the organic pure cane sugar and organic turbinado raw cane sugar.

Normally, British scones are not too sweet because they will be spread with clotted cream and fruit jams. But since the idea is to make these mini versions portable, I added turbinado sugar on top, giving them a sweetness and crunch. I also brushed on some golden syrup before baking, which helped give the mini scones a beautiful color and provide some sweetness. It just so happened that my golden syrup, which I purchased for other baking needs, is also Tate+Lyle®!

These mini muffin scones are everything I could have hoped for. Light, tender, sweet. Now I can have scones whenever I desire.

Mini British Scone Muffins


3 cups unbleached all-purpose flour
1/3 cup cane sugar
2 tbsp baking powder
1/2 tsp salt
8 tbsp softened butter cut into 1/2 inch cubes (either soften at room temperature or microwave for about 20 seconds)
1/2 cup dried cranberries, finely chopped
1 cup whole milk
2 eggs

for tops:

2 tbsp golden syrup, warmed 10 seconds
2 tbsp raw turbinado sugar


1. Preheat oven to 500F and place rack on the upper-middle position (this will help give the scone tops a golden color). Grease a mini muffin pan.

2. In a food processor, add the flour, sugar, baking powder and salt and pulse until combined. Add butter to dry ingredients and mix until butter is incorporated and no large chunks remain. The mixture should resemble sand. Add the flour and butter mixture to a large bowl.

3. In small bowl, whisk milk and eggs. Pour the milk egg mixture into the dry ingredients bowl, mixing with a wooden spoon until just incorporated. Stir in dried cranberries. The dough will be very sticky.

4. Heavily flour your pastry board (about 1/2 cup flour). Knead dough 25-30 times, until the dough forms a smooth ball. Add more flour if needed (I needed more for mine). Break off pieces of dough and stuff into greased muffin molds, filling them completely so the dough is level with the top of the molds. Brush tops of scones with warmed golden syrup. Finally, sprinkle tops with turbinado sugar.

5. Reduce oven temperature to 425 F and bake scones for about 10 minutes, until tops are golden brown.

Adapted from Cook's Illustrated

All images and content are © Kirbie's Cravings.

Did you make this recipe?

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As I mentioned above, Tate+Lyle® Sugars and Blogher are sponsoring a giveaway for a $100 gift card to Walmart. To enter, please leave a comment below telling me a recipe idea you have using Tate+Lyle® Sugars.

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the [email protected] email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 8/6-9/6

Be sure to visit the  Tate + Lyle® Sugars brand page on where you can read other bloggers’ posts!



150 comments on “Mini Scone Muffins and a Giveaway”

  1. Mm my mom’s family recipe of Filipino mamon cupcakes!

  2. How about as a topping for cinnamon sugar donut muffins or cupcakes?

  3. interested in trying out tate lyle sugar!

  4. Snickerdoodles, my favorite cookie!

  5. Id like to try it in my homemade bbq sauce or pineapple upside down cake.

  6. I would love to make a coffee cake using this sugar!

  7. I would like to make a pound cake.

  8. i’d try making brownies with this sugar!

  9. I would try the sugar on ginger cookies.

  10. I’d just it in conjunction with my homemade cold brew coffee concentrate for iced lattes! Thanks for the giveaway, the mini scone muffins are cute little hybrids!

  11. I’d love to make some blueberry buckle!

  12. The turbinado for sticky date pudding.

  13. I would use the sugar to make oatmeal cookies loaded with lots of butterscotch and chocolate chips! Yumm!

  14. I’d make banana nut bread.

  15. tweet–

  16. I would use it in a marinade or some sort of ice cream topping

  17. I would like to make zucchini bread.

  18. I would like to try this in my banana bread recipe.

  19. I’d make some banana bread!

  20. I would make banana muffins

  21. i would make banana nut bread

  22. I saw a wonderful ginger martini recipe the other day using one part sugar, one part water and a nub of chopped ginger as simple syrup. Then add to vodka and club soda and voila! 

  23. yummy sugar cookies

  24. I actually have a “healthified” marshmallow recipe that uses Lyle’s Golden syrup, and since marshmallows are on my must-try list I would make that recipe!

  25. Well, it is summer, so some sort of pie!

  26. snickerdoodles!!!!

  27. i think that Tate+Lyle Sugars would go perfect in my flaxseed chocolate chip cookies

  28. I think Tate+Lyle sugars would be awesome in Snickerdoodles!! YUMMY!

  29. we would make lemon poppy seed cake which is our favorite recipe around here !:) thanks so much!!!!

  30. Use the sugars to make Chinese Rice Cakes or sweet soups for dessert.

  31. I’d love to try their sugar in chocolate chip cookies. 🙂

  32. I tweeted:

  33. I would love to try some peanut butter cookies with Tate+Lyle Sugars.

  34. I would use the sugar to make some yummy apple cinnamon muffins with chunks of fresh apples!

  35. i tweeted about the giveaway and my twitter id is @yarbr012 

  36. I would make Christmas cookies with it first.

  37. I’d like to try it in some banana walnut bread! Thanks for the opportunity!

  38. I would love to try peanut butter cookies with this sugar

  39. On top of a creme brulee as a finisher!

  40. I think I’d make caramel corn or popcorn balls.
    Your recipe sound delicious–I think I’ll try it tomorrow morning. 

  41. Tweet! 

  42. I’d like to try using their sugar to make oatmeal, cranberry, white chocolate chip cookies.

  43. i would make toffee brownies

  44. I would love to make my apple cinnamon coffee cake using this sugar!

  45. Peanut butter cookies!! Yum!!

  46. I’d like to try it in shortbread cookies

  47. I might put it in a snickerdoodle recipe or a milkshake in place of condensed milk

  48. Your mini scones looks great! Love portable food. 

  49. We have a recipe for a cereal type cake that we use course date sugar on top — this would work wonderful for the topping part for sure.  My mother calls it “stuff” as we just invented it ourselves.

  50. we would make lemon poppy seed cake bars. so good! my kids love lemon icing on anything!

    thanks again!

  51. I’d try using it in pecan pie or some gingersnap cookies!

  52. I could make some gorgeous shortbread with the fair trade sugar!

  53. I posted a tweet too:

  54. I’d love to bake pecan brownies with their sugar!

  55. I tweeted

  56. I would bake chocolate madeleines using Tate+Lyle® Sugars.

  57. -

  58. I’d love to make peanut butter cookies with this sugar

  59. I would make a pound cake!

  60. I would love to incorporate their sugar into my traditional Parkin recipe.

  61. not good at coming up with recipes but i could use this sugar in my graham cracker crusts 

  62. I just made an apple pie, but I’d make another one! 🙂

  63. I’d make delicious sugar cookies.

  64. Tweet –

  65. I would like to use this for my cinnamon sugar rhubarb bread.

  66. wow those mini scone muffins looks so cute:-).

  67. They’d enhance my banana pancakes.

  68. I would make some lemon bars with this sugar.

  69. I’d make Berry Bread Pudding!

  70. Thise look delicious!  I’d try my Pecan Butter ball cookies.

  71. I’d make shortbread cookies (dipped in chocolate).

  72. I think Tate + Lyle’s line of sugars would be perfect for gingerbread cookies!

  73. I’d make blueberry muffins.

  74. I think I would try a sugar cookie recipe for a party I have coming up. 

  75. I would love to try this! I would probably use it in some banana bread or coffee cake. 

  76. I would love to use it to make a triple berry pie! Mmm!!

  77. EVERYTHING! I have an unlimited number of things I would love to try using their sugar…including these delicious looking scone muffins!! 

  78. I love Dutch Apple Pie and this sugar be fantastic in the streusel topping.

  79. Tweeted –

  80. I’d make banana muffins

  81. I would use the sugar to make banana bread and zucchini bread.

  82. I think this would be good in a strusel topping on blueberry muffins!

  83. I would make a batch of snickerdoodles blondies

  84. I would love to make my favorite sugar cookies with this sugar!

    Thanks for the chance to win!

  85. tweet–

  86. I would make sugar cookies or muffins.

  87. tweeted cshell090869 at aol dot com

  88. cinnamon cupcakes.

    Thanks for the chance to win this!


  89. I’d love to make a banana nut bread with the sugar.  Your recipe looks delicious!

  90. I would like to try it in chocolate cake

  91. Lemon Bars! Instead of powdered sugar on top, sprinkle some raw sugar on top. It’ll had a little bit of texture and definitely a lot of interest.

    Then serve them with a side of tea + sugar. Such an afternoon delight!

  92. Blueberry muffins!

  93. I would use it to sweeten my homemade stewed rhubarb!

  94. My favorite, lemon meringue pie.

  95. i would like to use it in my banana nut muffin recipe!

  96. I would love to use these sugars in my mother-in-law’s double chocolate zucchini cake recipe!  I bet it would be devine!

  97. I tweeted here:


  99. I would use it in my raspberry cobbler

  100. I would use Tate+Lyle Sugars to make hojarascas ( mexican cinammon cookies)

  101. shared on twitter -

  102. I would love to bake chocolate chip cookies with that sugar.

  103. Tweet:

  104. I would love to try the Tate-Lyle sugar out in my mini cherry cheesecake recipe. Thanks for the opportunity to enter.

  105. My Tweet:

  106. I would use it in my little mini cheesecakes.

  107. I would love to make our family favorite ice water cake using Tate+Lyle® Sugars.

  108. id love to make an apple cobbler with it

  109. Christmas cookies this year!

  110. I’d like to try making scones with dried cherries and pecans with a sugar topping.

  111. I would make a pound cake.with it.

  112. I think brownies with this sugar,and a nice icing,even cream chees icing would be good.

  113. Maybe a bundt cake or chocolate chip muffins with crushed pecans

    tbarrettno1 at gmail dot com

  114. I would try to use the raw cane sugar to make sugared/candies orange rinds

  115. tweet

    tbarrettno1 at gmail dot com

  116. My pumpkin oatmeal chocolate chip & walnut cookies, for autumn!

  117. I just tried this yummy recipe from your blog and it has come out really yummy!! 🙂 
    This is my first mini scone miffins and I am quite happy with the outcome…
    Thanks for sharing this easy recipe 🙂

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