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Tender Miniature Scones Recipe Easy Homemade Scones with Clotted Cream and Lemon Curd

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These tender miniature scones are soft, flaky, and perfect for nibbling with clotted cream and lemon curd. They are quick and easy to make, ideal for tea breaks or brunch.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ¾ cup (180ml) buttermilk
  • 1 teaspoon vanilla extract (optional)
  • Clotted cream, for serving
  • Lemon curd, for serving

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized bits.
  4. Make a well in the center and pour in the buttermilk and vanilla extract (if using). Gently mix until the dough just comes together; do not overmix.
  5. Turn the dough onto a lightly floured surface and pat or roll to about ¾ inch (2 cm) thick.
  6. Use a 2-inch (5 cm) round cookie cutter to cut out miniature scones. Gather scraps gently and re-roll once or twice.
  7. Place the scones about 1 inch (2.5 cm) apart on the prepared baking sheet. Brush the tops with a little extra buttermilk or milk.
  8. Bake for 12-15 minutes, or until puffed and golden brown on top.
  9. Transfer to a wire rack and let cool for 10 minutes before serving.

Notes

Keep butter cold to ensure flaky layers. Do not overmix the dough to avoid tough scones. Baking at high heat (425°F) gives a golden crust and soft inside. You can freeze shaped scones before baking for later use.

Nutrition

Keywords: miniature scones, scones recipe, homemade scones, clotted cream, lemon curd, easy scones, tea time, brunch

Find it online: https://tempotaste.com/tender-miniature-scones-recipe-easy-homemade-scones-with-clotted-cream-and-lemon-curd/