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Scones can often be dry or tasteless, but not this Mini Scones Recipe! They’re Lemon Scones that have a secret ingredients which will blow your mind. This ingredient adds both flavor AND keeps the scones pillowy soft.
If you’re tired of scone recipes that turn out dry and flavorless then you need to try this recipe. These scones are FLUFFY and SOFT and have a TON of lemon flavor!
What is the secret to this scone recipe? The lemon flavor in the scone comes from instant pudding mix. I love adding the pudding mix because it keeps them soft. I’ve had some scones that are so dry they could be used as sandpaper, but I like a cakey soft scone, and this recipe produces that. They also stay soft for days because of the pudding mix.
Important Ingredients
- Unsalted butter: I recommend unsalted butter – it needs to be cold. Cold butter creates chunks in the dough which, when baked, creates that soft flakiness you want in a biscuit or scone.
- Instant lemon pudding mix: Makes the scones soft and tasty.
- Heavy cream or whipping cream: Essential for keeping them soft – the fat content of heavy cream keeps the moisture in the scones.
- Zest from one large lemon: Lemon zest adds some natural lemon flavor.
How to make Mini Scones
- I bake my scones at a high temperature – 425°F.
- Always whisk the dry ingredients first, then cut in the cold butter until it resembles coarse crumbs.
- Whisk all the wet ingredients together before adding them to the flour mixture.
- Once it’s a shaggy dough, turn it out onto a lightly floured cutting board and knead lightly.
- Don’t work the dough too much or they’ll be tough.
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Expert Tips
- Start with a fork then use your hands to bring the dough together. Don’t knead it like bread, be gentle.
- If you want to add something extra, fold in fresh blueberries or white chocolate chips. 1 cup for each.
- Let the scones sit for a few minutes after pouring the glaze on.
- Turn these into lemon blueberry scones by adding some fresh berries!
FAQs
Using heavy cream keeps the scones soft.
If you want the scones smaller, after you knead the dough, divide it in half and form each half into a disc. Cut them into mini wedges and then bake them.
You can! Make sure they are sealed in a bag or container. Freeze for up to 3 months.
Mini Lemon Scones Recipe
Video
Ingredients
- 2 cups (248g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons (84g) cold unsalted butter, diced
- 1 box, 3.4 ounces instant lemon pudding mix
- ½ cup (118ml) heavy cream or whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- Zest from one large lemon
For the glaze:
- ½ cup (57g) powdered sugar
- Pinch salt
- 1-2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk flour, sugar, baking powder, and salt. Add diced cold butter and cut in with a pastry cutter until the butter is worked in and the mixture is crumbly. Stir in the pudding mix.
- Place the creamer, egg, vanilla, and extract in a measuring cup. Whisk to combine. Create a well in the center of the dry ingredients and add the wet. Stir with a fork until just combined (there may still be some dry ingredients in the bottom of the bowl).
- Turn out the dough onto a cutting board. Knead the dough a few times until the mixture comes together and is smooth. Cut the dough in half. Form each half of the dough into a disk that’s about 1-2” thick. Slice each into 8 wedges, for a total of 16 mini scones.
- Place scones on prepared cookie sheet, 1-2” apart. Bake for 8-11 minutes, or until the bottoms are just golden brown. Cool completely before glazing.
- To make the glaze: whisk all ingredients in a small bowl. Drizzle over scones. Let set for a few minutes before serving or stacking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My daughter made these last week and surprised me with some. They were excellent, and I’m stopping in today to get the recipe to make more.
So glad you enjoyed them!
lemon extract is not mentioned in the list of ingredients?? how much is
to be used????
It’s optional (I didn’t use it, just thought to mention it in the post). If you want to amp up the lemon flavor, you can add about 1/2 teaspoon!
I thought it was lemon zest, which is mentioned in the ingredients.
How well do theses keep? Would they freeze well?
Can we use a different brand of coffee creamer if that’s what we have on hand already? We have lots of CoffeeMate creamer (there’s a coconut cream flavor that is awesome) in my classroom (we sell coffee as well). I can’t wait to try these! Yum!
Yes you can use any brand/flavor you want!
Thanks you, DOROTHY. your blog is my favourite blog to increase my cooking skills
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