For people who care about their food

Tiny Scones

Scones with jam and creamIt’s very rare for me to measure anything, but baking is an exception. Perhaps it’s lack of experience as I cook much more than I bake. Anyway, I had a go at the tiny scones in the Canapés book – and followed the instructions to the letter (well, almost). It was worth the effort!

The following is for the sweet version. There’s also a savoury version where you omit the sugar and add herbs or other savoury ingredients – great for things like smoked salmon and cream cheese.

Tiny Scones

(makes 10)


  • 175g (6 oz) plain flour
  • tsp baking powder
  • pinch of salt
  • 45g (1½ oz) butter, diced
  • tsp caster sugar
  • 1 egg, beaten
  • 60ml (2fl oz) cream

Essential equipment (according to Eric and Victoria)

4cm (1½ inch) fluted pastry cutter. (I don’t have such a thing but managed fine using my 2-inch round cutter.)




Preheat the oven to 200°C (400°F, Gas Mark 6).

Sift flour, baking powder, and salt.

Crumble the butter into the flour with fingers until the mixture resembles fine crumbs. (I did this in the food processor in the same way as for shortcrust pastry.)

Stir in the sugar.

With a fork stir in the egg and enough cream to make a soft dough. (Again I did this in the food processor.)

Turn dough onto a floured surface and knead lightly until smooth. Gently roll out to a 2.5 cm (1 in) thickness and stamp out 10 rounds with the pastry cutter.

Place rounds on a greased, floured baking sheet. Bake until firm and golden, 8-10 minutes. Cool on a wire rack.

That’s it! Easy and delicious. I served mine spread with raspberry jam and whipped cream.

2 Responses to “Tiny Scones”

  1. Not Delia

    I used whipping cream (but didn’t whip it) because that’s what I had. I guess you could also use single cream, or even buttermilk. The recipe only calls for 60mls after all, which is only the equivalent of 4 tablespoons.

    See also

    Good luck with making the scones!

Leave a Reply

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS