Tillie Doyle
Scones are a beloved baked good, but their triangular shape can make them crumble easily during travel. A fun twist on the traditional scone is to bake them in a muffin pan, creating a portable, on-the-go breakfast option or a quick afternoon snack. This method also helps the scones rise nicely and prevents them from falling to the side. While some prefer the classic shape, baking scones in a muffin pan can be a convenient way to enjoy this tasty treat without the mess.
| Characteristics | Values |
|---|---|
| Possibility | Yes, it is possible to make scones in a muffin pan. |
| Taste | Scone muffins taste more like scones than muffins. |
| Texture | Scone muffins are tender and not too sweet. |
| Crispy Exterior | The muffin tin gives the scones a crispy exterior. |
| Ease of Making | Using a food processor helps the dough come together quickly. |
| Shaping | The dough can be flattened into a circle and cut into desired shapes. |
| Baking | The oven should be preheated to 180 °C or 425 °F. |
| Baking Time | The baking time varies from 12 to 20 minutes, until golden brown. |
| Serving | Scone muffins are perfect for on-the-go breakfast or afternoon snacks. |
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What You'll Learn
Mini scone muffins recipe
This mini scone muffins recipe is a fun twist on traditional scones and is perfect for an on-the-go breakfast or afternoon snack.
Ingredients:
- 2 cups flour
- 1/2 cup milk
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/3 cup oil
- 2 eggs
- 3 teaspoons sugar
- Dried cranberries or other dried fruits
- Golden syrup
- Turbinado sugar
Method:
- Preheat oven to 180 °C.
- Grease a mini muffin pan.
- In a food processor, add the flour, sugar, baking powder and salt and pulse until combined.
- Add butter to dry ingredients and mix until butter is incorporated and no large chunks remain. The mixture should resemble sand.
- Add the flour and butter mixture to a large bowl.
- In a small bowl, whisk milk and eggs.
- Pour the milk and egg mixture into the dry ingredients bowl, mixing with a wooden spoon until just incorporated.
- Stir in dried cranberries or other dried fruits of your choice.
- Heavily flour your pastry board (about 1/2 cup flour).
- Knead dough 25-30 times, until the dough forms a smooth ball. Add more flour if needed.
- Break off pieces of dough and stuff into greased muffin molds, filling them completely so the dough is level with the top of the molds.
- Brush tops of scones with warmed golden syrup.
- Sprinkle tops with turbinado sugar.
- Reduce oven temperature to 425°F and bake scones for about 10 minutes, until tops are golden brown.
- Remove the cups from the pan and allow them to completely cool.
- Fill with your favorite jams, jellies, creams and/or fruit.
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Scone muffins without blueberries
Scone muffins are a fun twist on traditional scones, perfect for a quick breakfast or snack. They are also great for serving as small bites for afternoon tea.
To make scone muffins without blueberries, you can follow a similar recipe to the one used for blueberry scone muffins. Simply omit the blueberries from the ingredients, and you won't need to make any other changes to the recipe.
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
Method:
- Preheat your oven to 180 °C.
- Whisk the milk, eggs, and sugar together in a bowl.
- In a separate bowl, combine the flour, salt, baking powder, and oil.
- Slowly add the dry ingredients to the wet mixture, whisking continuously until well combined.
- Grease a muffin pan or line 9 muffin pan holes with paper cups.
- Spoon the batter into the prepared muffin pan, filling each cup about 3/4 of the way full.
- Bake for 15 to 20 minutes, or until the tops are golden brown.
- Enjoy warm or cold with butter, cream, cheese, or jam.
You can also experiment with adding different ingredients to your plain scone muffins, such as dried cranberries or other dried fruits, nuts, or chocolate chips.
If you want to make mini scone muffins, you can follow a similar recipe, adjusting the baking time accordingly.
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Cherry almond Scottish scones in a muffin tin
Ingredients
- Flour
- Sugar
- Butter
- Milk
- Eggs
- Baking Powder
- Salt
- Cherries
- Almonds
- Vanilla
- Almond Extracts
Method
- Preheat the oven to 425 degrees Fahrenheit.
- Grease a muffin tin with butter.
- In a food processor, add flour, sugar, butter, salt, baking powder, and baking soda. Pulse a few times until small crumbs form.
- Add cherries and pulse again until the mixture resembles coarse sand.
- In a separate bowl, whisk together milk and eggs.
- Pour the milk and egg mixture into the dry ingredients and mix until combined.
- Stir in dried cherries and almonds.
- Pat the dough into a circle about 1.5-2 inches high.
- Cut circles using a sharp biscuit cutter slightly smaller than the muffin tin opening.
- Place the scones inside the muffin tin and brush with a beaten egg.
- Bake for 12-15 minutes or until golden brown.
- Serve warm or at room temperature with clotted cream and jam.
Tips
- The muffin tin is optional, but it helps the scones rise and prevents them from falling to the side.
- Do not over-knead the dough, as it will become tough.
- You can add more sugar if you prefer your scones sweeter.
- For a dessert scone, add semi-sweet or white chocolate chips.
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Scones in muffin pans crumble less
Scones are a beloved baked treat, especially in the UK, where they are often served with clotted cream and jam for afternoon tea. However, the traditional method of baking scones on a tray can be challenging for those who lack confidence in their freeform shaping skills. This is where muffin pans come to the rescue!
Baking scones in muffin pans is a clever alternative for those who want to achieve a more uniform shape and avoid the potential mess of freeform shaping. By using a muffin pan, you can create perfectly portioned scones that are easier to handle and serve.
While some purists may argue that using a muffin pan for scones is "sacrilege", it's an excellent option for those who want a more convenient and consistent baking experience. The muffin pan method is also ideal for creating mini scones, which are perfect for on-the-go breakfasts or afternoon snacks when you don't have time for a full tea and scones break.
Additionally, baking scones in muffin pans can help reduce crumbling. Here's why: when you scoop the scone batter into the muffin pan, it creates a contained shape that helps support the structure of the scone as it bakes. This containment prevents the scone from spreading too thinly, which can lead to a more delicate and crumbly texture. By having slightly thicker edges and a compact form, the scones hold together better and are less prone to crumbling when handled.
Furthermore, the muffin pan method can be especially useful for wetter or stickier scone batters. The paper liners or greased muffin cups provide a barrier that makes it easier to remove the scones without them falling apart. This can be a game-changer for recipes that include add-ins like blueberries, cranberries, or chocolate chips, as these mix-ins can sometimes make the scones more fragile and prone to breakage.
So, if you're looking for a neater, less crumbly scone, don't be afraid to give your muffin pan a try. While it may not be the traditional method, it can certainly help you achieve a more consistent and manageable result, especially if you're a beginner baker or simply short on time for shaping and cleaning up crumbles!
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Scone muffin baking temperature and duration
Scone muffins can be baked at varying temperatures, depending on the recipe used. Some recipes suggest preheating the oven to 400°F, while others recommend 425°F or even 500°F. The baking duration also varies, with some recipes suggesting 8 to 10 minutes for mini scone muffins, and others recommending 12 to 15 minutes, or even up to 20 to 22 minutes for larger muffins.
It is important to note that the size of the muffin pan and cups can affect the baking time. Mini muffins, for example, will bake faster than larger muffins, so adjustments should be made accordingly. Additionally, the desired level of browning can influence the baking duration. Some recipes suggest baking scone muffins for "about 10 minutes, until tops are golden brown," while others recommend a longer baking time of 20 minutes or "until golden brown."
The type of oven can also impact the baking duration. For instance, one recipe mentions that their scone muffins took 28 minutes to bake in a gas oven at 400 degrees.
Therefore, it is essential to monitor the scone muffins during the baking process and make adjustments as needed to ensure they are baked to the desired level of doneness.
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Frequently asked questions
Yes, you can make scones in a muffin pan. They are called scuffins and are a great option for those who want to enjoy scones on the go without the mess of crumbs.
To make scones in a muffin pan, you will need to prepare the dough as you usually would. Then, grease the muffin pan, fill it with the dough, and bake.
The ideal temperature to bake scones in a muffin pan is between 180°C and 500°F.
Scones in a muffin pan typically take around 15 to 20 minutes to bake. However, it is always good to keep an eye on them and do the knife test to ensure they are baked through.
