House-made Mini Scone Basket Recipe
24 mini Olallieberry scones dusted with powdered sugar & served with our signature Devonshire cream.
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Ingredients
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Scones
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
- 3
Cut in Butter
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Olallieberries
Gently fold in the olallieberries, being careful not to crush them.
- 5
Combine Wet Ingredients
In a separate bowl, whisk together the heavy cream, beaten egg, and vanilla extract.
- 6
Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- 7
Shape the Scones
Turn the dough onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle. Cut into 24 mini scones.
- 8
Bake the Scones
Place the mini scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
- 9
Dust with Sugar
Once baked, allow the scones to cool slightly, then dust with powdered sugar before serving.
- 10
Serve with Devonshire Cream
Serve the mini scones warm with a side of signature Devonshire cream.
