Though the Queen of England did divulge her family recipe for scones in 1959, today’s recipe was created on this side of the pond. First published by America’s Test Kitchen and adapted by Deb of Smitten Kitchen, its most recent incarnation took place in my kitchen last weekend. I whipped up two versions for the queen of the day…Karly: a friend, housemate, and bride-to-be!
This past Sunday, I hosted a bridal tea for Karly with our friend Megan and with lots of help from Kerry. Karly ruled over the shower not with an iron fist, but with a plate of tiny sandwiches. Also piled high on everyone’s plates were deviled eggs, cookie bars, trifle, Kerry’s cupcakes, and these miniature scones.
Light and fluffy, these scones would be perfect at breakfast or at teatime. We enjoyed them with iced tea because despite the calendar saying March, the 80-degree weather means summer drinks are in order. The original recipe can be adapted to showcase your favorite add-ins. I made one batch with cinnamon, nutmeg, and miniature chocolate chips, as well as a batch with dried cranberries. The recipe below is written for making the dough in a food processor, but you can also make these scones in a large bowl using a whisk to mix dry ingredients, two knives to cut in butter, and a fork to stir in the cream.
Queen’s Own Scones – Makes about two dozen miniature scones
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
5 tablespoons chilled, unsalted butter, cut into ¼-inch cubes
Add-ins option 1: ½ cup dried cranberries, chopped or
Add-ins option 2: ½ cup miniature chocolate chips, ¼ teaspoon cinnamon, a pinch of nutmeg
1 cup heavy cream
Adjust the oven rack to the middle position and preheat oven to 425 degrees Fahrenheit.
Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with the steel blade. Cover and pulse for six one-second increments. Remove cover and distribute cubed butter evenly over dry ingredients, then cover and pulse twelve times. Add your chosen “add-ins” and pulse one more time. Transfer dough to a large mixing bowl.
Pour in heavy cream and mix with a fork or rubber spatula until dough begins to form (about 30 seconds). Lightly flour your work surface, then transfer all dough to this surface. Knead dough for a few seconds or until it comes together in a rough, sticky ball. Press dough out into a ¾-inch circle. Use a miniature biscuit cutter or the lightly floured rim of a champagne flute to cut out circular scones. Press remaining scraps into another circle, flatten to ¾-inch, and cut out scones until dough is used up.
Place rounds on an ungreased baking sheet. Bake until the scone tops are light brown, about 10 minutes. Cool on wire rack and serve warm or at room temperature.