Marianne Martinez
Scones are typically baked in the oven and served warm with butter, cream, cheese, or jam. While scones are usually cut and baked on a tray, they can also be baked in a muffin pan. Muffin pans are typically used for baking small, round cakes but can be used for scones as well. There are several recipes for making scones in a muffin pan, including mini scone muffins, which are perfect for a takeaway breakfast or a quick afternoon snack.
| Characteristics | Values |
|---|---|
| Possibility | Yes |
| Texture | May differ from the usual slice and bake |
| Recipe | Various recipes available |
| Temperature | Preheat oven to 180°C or 400°F |
| Time | Bake for 15-25 minutes |
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What You'll Learn
Mini apple scone muffins
Yes, you can make scones in a muffin pan. Here is a recipe for mini apple scone muffins:
Ingredients
- 1/2 cup milk
- 2 cups flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/3 cup oil
- 2 eggs
- 3 teaspoons sugar
- 1 apple, chopped or diced
- Powdered sugar, for dusting
Method
- Preheat your oven to 180 °C.
- Grease a mini muffin pan with oil spray or butter.
- Whisk the milk, eggs, and sugar together in a large bowl.
- In a separate bowl, sieve or mix the flour, salt, and baking powder.
- Stir the dry ingredients into the egg mixture until just combined.
- Fold in the apples.
- Using a dessertspoon, spoon the mixture into the muffin pan, filling each cup completely.
- Bake for 15 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scone muffins to cool before removing them from the pan.
- Dust with powdered sugar or drizzle with frosting, if desired.
These mini apple scone muffins are perfect for breakfast on the go or as a quick snack. They can also be served as small bites for afternoon tea, paired with clotted cream and fruit jams.
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Traditional British scones
To make traditional British scones, you will need the following ingredients:
- Self-raising flour
- Salt
- Baking powder
- Butter
- Caster sugar
- Milk
- Vanilla extract
- Lemon juice
First, heat the oven to 220C/200C fan/gas 7. Place self-raising flour, salt, and baking powder in a large bowl and mix. Add butter and rub it in with your fingers until the mixture looks like fine crumbs. Next, stir in the caster sugar. Warm the milk in a jug in the microwave for about 30 seconds, then add vanilla extract and lemon juice. Make a well in the dry mix, then add the liquid and combine it with a cutlery knife. The mixture will seem wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s smoother. Pat into a round about 4cm deep. Take a 5cm cutter and dip it into some flour, then plunge it into the dough. Repeat until you have four scones. You may need to press the remaining dough into a round to cut out another four.
Brush the tops with a beaten egg, then carefully arrange on a hot baking tray. Bake for 10 minutes until risen and golden. Eat warm or cold, topped with jam and clotted cream.
If you want to make your scones in a muffin pan, grease a mini muffin pan and follow a similar process as above. Whisk the milk, eggs, and sugar together. Sieve the dry ingredients and add them to the egg mixture. Prepare 9 muffin pan holes with paper cups. Using a dessertspoon, spoon the mixture into the paper cups and bake for 15 to 20 minutes.
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Scone muffin texture
Scone muffins, or mini scones, are a convenient alternative to traditional scones. They are portable, perfect for takeaway breakfasts, quick afternoon snacks, or small bites for afternoon tea.
The texture of scone muffins differs from traditional scones. Traditional scones are usually baked in smallish rectangles or triangles and require rolling and cutting. In contrast, scone muffins are baked in a muffin pan, resulting in a more tender and fluffy texture. The absence of rolling and cutting makes the preparation of scone muffins easier and less time-consuming.
The recipe for scone muffins typically includes flour, sugar, baking powder, salt, butter, milk, and eggs. The dry ingredients are combined, and the wet ingredients are whisked together separately before being added to the dry mixture. The resulting dough is then scooped into greased muffin pans and baked. This baking method creates a soft and moist interior with a slightly crisp exterior.
To enhance the texture and flavour of scone muffins, additional ingredients can be incorporated. For example, dried fruits such as cranberries or apples can be mixed into the batter, adding a chewy texture and a burst of sweetness. Brushing the tops of the scone muffins with golden syrup before baking can also add a beautiful colour and extra sweetness.
Overall, scone muffins offer a convenient and tasty option for those who enjoy the flavour and texture of traditional scones but prefer a more portable and simplified baking process.
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Scone muffin recipe
Scone muffins, or mini scones, are a great on-the-go snack and can be baked in a muffin pan. Here is a recipe for scone muffins:
Ingredients:
- 1/2 cup milk
- 2 cups flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/3 cup oil
- 2 eggs
- 3 teaspoons sugar
Optional:
- Dried cranberries or other dried fruit
- Golden syrup
- Turbinado sugar
Instructions:
- Preheat your oven to 180 °C (or 500°F if you want a golden colour on top).
- Grease a mini muffin pan.
- Whisk together the milk, eggs, and sugar in a bowl.
- In a separate bowl, sieve and combine the dry ingredients with the butter.
- Slowly add the dry ingredients to the wet mixture and combine.
- Prepare 9 muffin pan holes with paper cups.
- Use a dessertspoon to spoon the mixture into the paper cups.
- Bake for 15 to 20 minutes.
- For a sweeter scone, brush the tops with warmed golden syrup and sprinkle with turbinado sugar before baking.
- Eat warm or cold with butter, cream, cheese, or jam.
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Scone muffin toppings
Scone muffins can be topped with a variety of sweet or savoury toppings. Traditional British scones are not too sweet and are often topped with butter, jam, or clotted cream. However, if you want to make your scone muffins sweeter, you can add a sprinkle of turbinado sugar on top, giving them a sweet crunch. You can also brush the tops with warmed golden syrup before baking to give them a beautiful colour and some extra sweetness.
If you're looking for something even more indulgent, you can top your scone muffins with vanilla icing or a dusting of confectioner's sugar. For a chocolate fix, you could try a chocolate chip scone muffin topped with chocolate icing. Or, for a fruity twist, add some fresh or frozen berries to your batter before baking.
If you prefer savoury to sweet, you can make your scone muffins savoury by adding cheese and herbs to the batter. You could even try a more unusual combination, such as dried cherries and pecans with a sugar topping. The possibilities are endless!
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Frequently asked questions
Yes, you can make scones in a muffin pan.
Here is a simple recipe for scones in a muffin pan:
- Preheat the oven to 180 °C.
- Whisk together 1/2 cup of milk, 2 eggs, and 3 teaspoons of sugar.
- Sieve 2 cups of flour, 1/2 teaspoon of salt, and 4 teaspoons of baking powder, and add to the egg mixture.
- Prepare 9 muffin pan holes with paper cups.
- Spoon the mixture into the paper cups.
- Bake for 15 to 20 minutes.
You can add dried cranberries, apples, or any other fruit to the recipe. You can also brush the tops with golden syrup before baking to add some extra sweetness and a beautiful colour.
