These bite size Tiny Tea Scones are perfect for a Royal Wedding Tea in honour of Meghan and Harry’s Royal Wedding. You can make them any size you want though- they don’t have to be tiny!
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This all started when my friend decided to have a Breakfast Tea in honour of the Royal Wedding. Even though we are dealing with a 4 hour time difference between Ontario and Great Britain tea scones and sandwiches and sweets do lend themselves to a morning nibble. And.. Champagne and Prosecco go perfectly with Breakfast or Brunch.
Of course this menu would work for any special occasion tea – Mother’s Day, Bridal Shower, Girls Get Together. You will feel like royalty as you sip and nibble!
For these scone you can throw all the ingredients into your food processor and pulse a few times. It only takes a few minutes to work the dough on your counter after to bring it into a dough ball.
I used a small 1-1/2″ cookie cutter in the shape of a bell in tribute to wedding bells but after they baked and puffed up it isn’t really obvious.
If found this simple recipe at Fifteen Spatulas where she explains that English scone, which these are, are softer and fluffier than American scones.
I can attest they are tasty little bites especially with the Orange Butter! You will only need a few mandarin segments for the butter but you can use the rest of the can in the Chicken Salad Tea Sandwiches with Strawberries and Mandarin.
The scones freeze and rewarm beautifully so if you have lots of menu items like the full blown Royal Wedding Tea you can easily make these ahead and freeze and rewarm the day you are serving them. The butter can be made a few days in advance and kept in the fridge.
For the tea selection I served White Strawberry Cream Tea and Black Peach and Ginger Tea. They were both delicious and lovely to look at in the cup!
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 6 Tbsps unsalted butter room temperature
- 4 Tbsps 10% cream see note below if using whole milk
- 5 Tbsps water or 2/3 cup whole milk instead of cream and water
- 1 egg
- 1/4 cup unsalted butter
- 5 canned mandarin segments
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper of silpat liner.
- Whisk cream, water and egg together. Reserve 1 Tbsp egg mix for egg wash for the dough.
- Add dry ingredients and butter to the food processor. Pulse a few times until it is grainy and butter is evenly distributed. It will dry and crumbly.
- Add the egg mixture and pulse to incorporate. Dough will be rough and still crumbly.
- Remove dough from food processor to a work surface. Knead the dough 8-10 times until it forms a dough ball that is relatively smooth and holds together.
- Roll out using a bit of additional flour if needed to a 1 " circle. Don't use much or dough will be too dry.
- Using the a cookie cutter of glass of your choice, cut out the scones. Rewrap the scraps and roll out again. Cut out additional scones. Try to use a light hand when re working the dough so the scones don't come out tough.
- Place scones on baking sheet(s) and brush with the reserved egg wash.
- Bake at 425 degrees for about 13 minutes. Scones should be puffy and golden brown.
- Remove from oven and allow to cool. Serve with flavoured butters and jam.
- Mash the butter and mandarin segments together until the orange pieces are evenly distributed. Serve with Scones.