Whether you’re a scone making expert or you’ve never even made a scone, these are easy and delicious flavors to try!
I used the base of this rose and lemon scone recipe to make the dough for these new flavors. I simply doubled the amount to get 4 sets of mini scones and omitted the crushed rose and rose water.
Once the dough base is ready, divide into four even parts.
In the first one, add a handful of mini chocolate chips-because you can never miss with a mini chocolate chip scone! Knead gently , folding the dough over itself until the chocolate chips are evenly distributed. Try not to work the dough too much or you can end up with a dry scone.
For the second scone flavor, add a sprinkling of freeze dried strawberry. I only had the powdered version but I think chopped chunks would be even better because then you can get bursts of strawberry flavor with each bite! Like the chocolate, fold the dough gently over itself until strawberry flavor is incorporated.
For the third scone flavor, add dried lavender and a packet of Earl grey tea to a mortal pestle and crush until powdery. Make a dip in the scone dough and pour it in. Fold gently until incorporated.
For the final scone flavor, crush dried rose petals and cardamom for a rose and cardamom scone! This will taste very similar to a South Asian dessert called Ras Malai. Like the lavender Earl grey, make a dip in the scone dough and pour in the crushed rose petals and cardamom along with a sprinkling of rose water. Fold the dough over itself gently until incorporated.
Now slice each dough disk in half evenly. Then cut the halves in half, and cut these halves in half one more time until you have 8 even pieces for each dough disc. Try to make a clean solid cut, straight down, without sawing to ensure the shape holds together when they bake.
At this point it would be best to refrigerate the dough. This will help solidify any butter that may have melted during the kneading and folding process.
Bake the dough in an oven preheated at 375°F for about 15 minutes or until the edges turn lightly golden.
Cool scones slightly before serving and enjoy warm!
Ingredients
For Chocolate Chip Scones
- 1 portion prepared dough for mini scones
- 1/4 cup mini chocolate chips
For Strawberry Scones
- 1 portion prepared dough for mini scones
- 3 tbsp freeze dried strawberry powder or chopped freeze dried strawberries
For Lavender Early Grey Scones
- 1 portion prepared dough for mini scones
- 1 tbsp lavender, ground to a powder
- 1 packet Earl grey tea, ground to a powder
For Rose Cardamom Scones
- 1 portion prepared dough for mini scones
- 1 dried rose, crushed
- 1/4 tsp rose water or extract
- 1/2 tsp crushed cardamom seeds
Directions
1. For each scone flavor, add the ingredients to the dough and gently knead and fold the dough over it self to incorporate the ingredients
2. Slice dough evenly in half and then slice the halves in half until there are 8 pieces
3. Refrigerate the dough for 15 minutes
4. Bake in a preheated oven at 375° for 15 minutes or until the edges begin to turn golden
5. Cool scones slightly before serving-they are best eaten fresh and warm!