Kirbie's Cravings

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.This post is sponsored by Tate+Lyle® Sugars.

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. Click here to learn more about each one. 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 pure cane sugar and turbinado raw cane sugar.

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. 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

Servings: 12 muffins
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
These are a twist on a traditional British scone, but baked up like muffins make them an easy grab-and-go breakfast treat.
4 from 1 vote

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. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Mini British Scone Muffins

4 from 1 vote

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

for tops:

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

Instructions

  • 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.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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152 comments on “Mini Scone Muffins”

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

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

    tbarrettno1 at gmail dot com

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

  4. tweet  https://twitter.com/ChelleB36/status/508356797640364032

    tbarrettno1 at gmail dot com

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

  6. 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 🙂

  7. Kirbie i haven’t had muffins in a very long time time especially delicious and appetizing as this one’s, thank you for the recipe

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