Mini Scone Tray 2 Dozen Recipe

Prepare and preheat

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Keep butter and dairy cold until just before mixing.

Dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder and 1/2 tsp salt until evenly combined.

Cut in butter

Grate or cut 4 tbs cold unsalted butter into small pieces and quickly work into the dry ingredients with a pastry cutter or two knives (or pulse in a food processor) until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add liquids

In a small bowl whisk 3/4 cup cold buttermilk with 1/2 tsp vanilla. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir gently with a wooden spoon or spatula until the dough just comes together — do not overmix.

Shape and cut

Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick round. Using a 2-inch round cutter (or a sharp knife to cut mini wedges), cut out approximately 8 mini scones. Gather scraps, press once or twice and cut remaining scones. Handle dough minimally to keep scones tender.

Egg wash and bake

Beat the reserved large egg with a teaspoon of water for an egg wash. Brush tops lightly. Place scones 1 inch apart on prepared sheet. Bake 12–15 minutes until golden on top and a toothpick inserted in center comes out clean. Cool on a rack.

Prepare and preheat

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Keep blueberries and butter cold.

Dry mix

In a bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 3 tbs granulated sugar and 1/2 tsp salt.

Cut in butter and add fruit

Cut or grate 4 tbs cold unsalted butter into the flour mixture until coarse crumbs form with small pea-sized pieces. Gently fold in 3/4 cup blueberries and 1 tbs lemon zest, tossing lightly so berries don't burst.

Add liquids

Whisk 3/4 cup cold heavy cream (or buttermilk) with 1/2 tsp vanilla. Make a well in the dry mix and pour in liquids; stir until just combined — dough will be slightly sticky.

Shape and cut

Turn dough onto lightly floured surface, pat into 1-inch thick round and cut into eight 2-inch rounds or wedges. Rework scraps minimally to preserve flakiness.

Egg wash and bake

Brush tops with beaten egg (1 egg). Place on prepared sheet spaced 1 inch apart. Bake 13–16 minutes until edges are set and tops are lightly golden. Cool on a rack. Optionally dust with a little sugar or a lemon glaze after cooling.

Prepare and preheat

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Grate cheese and chop chives; keep butter cold.

Dry ingredients

Whisk together 2 cups all-purpose flour, 2 tsp baking powder, 3/4 tsp salt, and 1 tsp granulated sugar in a large bowl.

Cut in butter and mix in cheese

Cut 4 tbs cold unsalted butter into the flour until the texture is coarse and pea-sized bits remain. Stir in 1 cup grated sharp cheddar and 1/4 cup chopped fresh chives, tossing to coat with flour to prevent clumping.

Add wet ingredients

In a small bowl whisk 3/4 cup cold heavy cream with 1 large egg and 1/4 tsp freshly ground black pepper. Add the wet mixture to the dry ingredients and stir just until the dough comes together — don't overmix.

Shape and cut

Turn dough onto a lightly floured surface, pat into a 1-inch thick round and cut into eight 2-inch rounds or wedges. Repress scraps once and cut remaining scones.

Egg wash and bake

For a glossy top, reserve a small amount of the beaten egg used in the dough (or beat a separate egg) and brush tops lightly. Place scones on prepared sheet and bake 14–17 minutes until golden and a toothpick shows no wet dough. Cool slightly on a rack; serve warm or at room temperature.