Mini Scone Muffins

A fun twist on traditional scones, this mini scones are perfect for an on-the-go breakfast or afternoon snack, for those days when you don’t have time for a long tea and scones break.

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.

Normally, British scones are not-to-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.

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

4 from 1 vote

Mini British Scone Muffins

These are a twist on a traditional British scone, but baked up like muffins make them an easy grab-and-go breakfast treat.

Servings: 12 muffins

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

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Ingredients

• ▢ 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

Instructions

 

• Preheat oven to 500°F and place rack on the upper-middle position (this will help give the scone tops a golden color). Grease a mini muffin pan.
• 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.
• 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.
• 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.
• Reduce oven temperature to 425°F and bake scones for about 10 minutes, until tops are golden brown.

Notes

Adapted from Cook's Illustrated

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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