Easy Mini Scones

Recipe by: Lou Robbie

Prep Time

15 mins

Cook Time

18 mins

Portions

15

This easy mini scones recipe makes 15 delicious, perfectly sized scones for kids’ lunchboxes, after-school snacks and meal prep. A simple, freezer-friendly lunchbox recipe that’s perfect for making ahead for busy weeks.

Do it the prepa way

Prep

Cook

Store

Repeat

Ingredients

300 g self-raising flour (plus extra for dusting)
75 g butter (room temperature)
1.5 tbsp sugar
110-125 ml milk (don't add all at once)
2 eggs

Method

Preheat Your Oven. Start by preheating your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent sticking.
Prepare the Dry Ingredients. In a large mixing bowl, add the self-raising flour. Cut the room-temperature butter into small pieces and add it to the flour along with the sugar.
Mix the Wet Ingredients. In a jug, measure out the milk and crack in the two eggs. Mix well to combine. Keep a little bit of this mixture aside for the egg wash later—about 20-30ml.
Rub in the Butter. Using your fingers, rub the butter into the flour and sugar mixture until it resembles breadcrumbs. This is a key step for creating that light, fluffy texture in your scones!
Combine Wet and Dry Ingredients. Make a well in the center of the breadcrumb mixture and pour in the milk and egg mixture, reserving a bit for the egg wash. Gently work it in with a fork until it’s just combined.
Knead the Dough. Dust your work surface with flour and turn out the dough. Gently knead it until smooth, adding a little extra flour if it’s too sticky. Flatten the dough to about 1 inch thick.
Cut Out the Scones. Dip your mini scone cutter into the flour to prevent sticking, then cut out your scones. Place them on the prepared baking trays. Repeat this process until all the dough is used up.
Brush and Bake. Brush the tops of the scones with the reserved egg wash to give them a lovely golden color as they bake. Pop them in the oven and bake for about 18 minutes, or until they’re lightly golden on top.
Cool and Store. Once baked, remove the scones from the oven and let them cool completely on a wire rack. Once cool, they’re ready to be packed up for the lunchbox or stored in the freezer for later!

The prepa method

How to Make This Meal Work for You

1. Prep

Plan for the week ahead. These mini scones are ideal for lunchboxes, after-school snacks or a quick grab-and-go option. Think about how many you’ll need for the next few days and plan to freeze the rest.

2. Cook

Cook once, enjoy again. This recipe makes 15 mini scones, so one quick baking session can help sort snacks for several days. You could even make a double batch while the oven is on and get ahead for another week.

3. Store

Store them in useful portions. Once completely cooled, keep what you’ll use over the next few days in your prepa portion pots or prepa reusable food bags and freeze the rest in smaller portions.

Take out what you need the night before and allow to defrost, ready for the next day's lunchboxes.

Prepa Tip: Always label and date your freezer batches. It makes it much easier to see what you have, use older food first and avoid food waste.

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