Fiona Cairns’ Mini Scones Recipe

Fiona Cairns’ Mini Scones Recipe

Mini Scones with Edible Flowers

One of the simplest and quickest of all teatime treats is a batch of scones and sure to delight everyone. I’ve made mini ones, sliced in half and topped with a swirl of whipped cream and a little edible flower. Get everything organised and they can be ready to serve in no time at all.

Using edible flowers for decoration is an easy way to add that wow factor to your bakes! Many of the flowers we grow in our gardens are edible (as long as they are pesticide free): roses, lavender, pansies, violets, primroses, pinks, sweet geraniums, borage and even the humble garden daisy. Little packets of fresh edible blooms can be found in some supermarkets, however, do remember that shop-bought flowers intended for general display are not suitable for cooking, as they have been sprayed with pesticide. And please always remember that some flowers are poisonous, so stick to those specified!

Ingredients

Makes 18-20 mini scones, 36 – 40 halves (or 8-10 larger)

  • 80g unsalted butter, slightly chilled and cut into pieces, plus more for the tray
  • 300g self-raising flour, plus more to dust
  • ½ tsp baking powder
  • Pinch of fine salt
  • 50g caster sugar, plus more to sprinkle
  • 170ml buttermilk (or 150ml whole milk), plus more if needed, and to glaze
  • 4.5cm round cutter

To serve

  • A jar of your favourite jam
  • Lightly whipped cream in a piping bag with a star nozzle
  1. Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7 and lightly butter a baking tray.
  2. Sift flour, baking powder and salt into a large mixing bowl and stir in sugar. Add the butter, cutting it into the flour using a kitchen knife and with a light hand, rub in the butter until the mixture resembles fine breadcrumbs. Lift the mixture high as you work to incorporate air. Gradually add the buttermilk, again cutting it into the mixture until you have an even, soft dough (you may need to add a little more).
  3. Turn the dough on to a work top lightly dusted with flour and pat out gently all over to a thickness of around 2cm. Working quickly with the cutter, cut out the scones as closely as you can, re-form the dough and cut out further scones (these won’t rise as well, but will still taste delicious). Place fairly close together on the baking tray, brush with milk and sprinkle with sugar.
  4. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden. Cool on wire rack covered with a tea towel. When cool, slice in half and pipe on a rosette of lightly whipped cream and top with a selection of edible flowers (I used cowslips, primulas and violas). Serve along with a jar of your favourite jam.

Note – if using 6cm  cutter make 8-10 scones and bake for a little longer; approximately 12-15 minutes.

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