Mini Scones

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    14
  • Calories icon
    Calories
    230

Whether it’s jam first or cream first, these light, fluffy scones are the perfect treat for your afternoon tea. Omit the fruit if you prefer plain scones.

recipe updated Nov 27, 2024

Ingredients

  • Water icon
    Water
    as needed
  • Egg icon
    Egg
    1
  • Sultanas icon
    Sultanas
    100 g
  • Vegetable oil icon
    Vegetable oil
    90 ml
  • Caster sugar icon
    Caster sugar
    90 g
  • Buttermilk icon
    Buttermilk
    150 ml
  • Milk icon
    Milk
    80 g
  • Egg icon
    Egg
    1
  • All purpose flour icon
    All purpose flour
    250 g
  • Bread flour icon
    Bread flour
    250 g
  • Baking powder icon
    Baking powder
    15 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Small bowl
  • kCook icon Jug
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface

Step preview

  1. Grease and line a clean baking tray with parchment paper
  2. Add sultanas and water to a clean small bowl
  3. Soak - 10 min
  4. Drain then set aside
  5. Add vegetable oil, caster sugar, buttermilk, milk and egg to a clean jug
  6. Stir until combined then set aside
  7. Sift all purpose flour, bread flour and baking powder into a clean medium bowl
  8. Transfer flour mixture to Cooking Chef XL Bowl
  9. Attach the Dough Tool
  10. Transfer content of jug to Cooking Chef XL Bowl
  11. Lift the Cooking Chef head and fit the heat shield
  12. Mix with splashguard fitted - 1 min, Speed Min
  13. Mix with splashguard fitted - 1 min, Speed 1
  14. Transfer soaked fruit to Cooking Chef XL Bowl
  15. Mix with splashguard fitted until combined - 30 sec, Speed 1
  16. Remove the Dough Hook
  17. Scrape down the sides of the bowl with a spatula
  18. Cover with plastic wrap
  19. Let rest - 20 min
  20. Pre-heat oven - 190°C
  21. Transfer dough to lightly floured surface
  22. Roll out
  23. Using a 5cm round cutter, cut out rounds
  24. Transfer shaped dough to baking tray
  25. Roll the excess dough into a ball
  26. Repeat the rolling and cutting process until all the dough has been used
  27. Brush with egg
  28. Let rest - 10 min
  29. Brush again with the remaining egg wash
  30. Bake until golden brown - 12 min, 190°C
  31. Turn out onto cooling rack and let cool
  32. Serve
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