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
based on 1 ratings

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 May 13, 2025

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
  • Egg icon
    Egg
    1
  • Buttermilk icon
    Buttermilk
    150 ml
  • Milk icon
    Milk
    80 ml
  • Bread flour icon
    Bread flour
    250 g
  • Baking powder icon
    Baking powder
    15 g
  • All purpose flour icon
    All purpose flour
    250 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 Kenwood Chef
  • kCook icon Baking tray - large
  • kCook icon Small bowl
  • kCook icon Jug
  • kCook icon Medium bowl
  • kCook icon Kenwood bowl - kenwood chef
  • 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, egg, buttermilk and milk to a clean jug
  6. Stir until combined
  7. Sift bread flour, baking powder and all purpose flour into a clean medium bowl
  8. Attach Dough Hook
  9. Transfer flour mixture to Kenwood Bowl
  10. Transfer content of jug to Kenwood Bowl
  11. Mix with splashguard fitted - 1 min, Speed Min
  12. Mix with splashguard fitted - 1 min, Speed 1
  13. Transfer soaked fruit to Kenwood Bowl
  14. Mix with splashguard fitted until combined - 30 sec, Speed 1
  15. Remove the Dough Hook
  16. Scrape down the sides of the bowl with a spatula
  17. Cover with plastic wrap
  18. Let rest - 20 min
  19. Pre-heat oven - 190°C
  20. Transfer dough to lightly floured surface
  21. Roll out
  22. Use a 5cm round cutter to cut out rounds
  23. Place shaped dough on baking tray
  24. Roll the excess dough into a ball
  25. Repeat the rolling and cutting process until all the dough has been used
  26. Brush with egg
  27. Let rest - 10 min
  28. Brush again with the remaining egg wash
  29. Bake until golden brown - 12 min, 190°C
  30. Turn out onto cooling rack and let cool
  31. Serve
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