Mini scones make a perfect little dessert or tea time treat

Watch out! These bite-sized scones are more than a little addictive. And since they’re small, it’s easy to pop one, then another,  and another in your mouth without keeping count!

Scones with jam and whipped cream

Scones with jam and whipped cream

That said, they pair perfectly with tea and are great for a party when you want to serve something a little different as a sweet. Just set out a bowl of jam or fruit spread and a bowl of clotted cream, stiffly whipped sweetened heavy cream (35% M.F.) or Cool Whip, along with a couple of knives and watch the mini mountain of sweet little biscuits disappear.

Cream Tea Scones
(Makes about 20 1-3/4 inch (4 cm) scones)

2 cups (500 mL) all-purpose flour or 1 cup (250 mL) each all-purpose and cake & pastry flours
2 tablespoons (30 mL) granulated sugar
1 tablespoon (15 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) butter, softened
1 egg
2/3 cup (175 mL) milk or light cream

In a large bowl, stir together flour, sugar, baking powder and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

In a small bowl, whisk egg; reserve 1 tablespoon (15 mL) to brush on tops of scones before baking. Stir together remaining egg and milk.

Using fork, stir egg mixture into flour mixture to make a light, soft dough. If dough seems too sticky, stir in a bit more flour. (I find I usually need a tablespoon or two (15 to 30 mL) less milk than called for so I hold back a little and only add it if necessary.)

Gather dough into a ball; on a lightly floured surface, lightly knead dough a few times until smooth. Gently flatten with hands or a rolling pin to 3/4″ (2 cm) thickness. Cut into 1-3/4 inch (4 cm) rounds with a cookie cutter. Place on ungreased baking sheet. Brush tops with reserved egg. Sprinkle sugar over tops, if desired.

Bake in a preheated 425F (220C) oven until golden brown, about 9 or 10 minutes. Reduce oven temperature if scones begin to brown too quickly.

Recipe Source: Prizewinning Preserves by Yvonne Tremblay, Prentice Hall Canada, 2001. Recipe originates with food writer and author Carol Ferguson.)

* Pronounce it “skawn” (like yawn) or “skown” (like groan), as you wish!
* Don’t twist the cookie cutter when cutting out the scones or the edges will be pressed together and the scones won’t rise as high.
* Instead of mini scones, you can use a 2-1/2 inch (7 cm) round cutter or a glass to make approximately 10 larger scones.

Christmas Countdown: Whet your appetite with these tree ornaments

I collect food-themed Christmas ornaments like this mini tree with ceramic S’mores. (Edible S’mores are a combo of melted marshmallow and chocolate atop a graham wafer or sandwiched between two wafers.)


Twelve inches high, this Christmas tree is adorned with tiny S'mores. It sits on my desk at work.


A close up of the ceramic S'mores (marshmallow snowmen atop a piece of chocolate and graham cracker).

My friends Yvonne and Pat are also food ornament collectors. Yvonne is a food consultant, food stylist, and author of two cookbooks (Prizewinning Preserves and Thyme in the Kitchen). Pat is a baker extraordinaire and a food consultant for Kraft Kitchens. They are both excellent cooks, and two of the most organized women I know!

Since the three of us work in food-related jobs  – and we love to cook and eat – for years we have enjoyed the tradition of giving each other food-themed ornaments at Christmas. Every year the hunt is on to find something special to exchange…..something we haven’t already given each other! We’ve been doing this for long enough to amassed quite a collection of food-related ornaments.

Next Friday night we’re getting together for our annual Christmas dinner and gift exchange. I’ll post images of the new food ornaments we exchange but in the meantime, here’s a small “taste” of what’s in my collection. (Photos are courtesy of Yvonne.)