Bridal showers and tea parties call for beautiful pastries that give guests the opportunity to try several different treats. These miniature cream scones are flavored with almond, white chocolate, and rose—perfectly fluffy and delightfully elegant.


Credit: Micah A. Leal

Recipe Summary test

40 mins
1 hr 40 mins
32 miniature scones


Ingredient Checklist


Instructions Checklist
  • Stir together all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt in a large bowl.

  • Use your hands or a pastry cutter to cut the cold butter in to the dry ingredients until the butter is almost completely combined into the flour mixture. (Note: the flour should look like cornmeal in texture with a few pea-sized pieces scattered throughout.) Stir in white chocolate chips.

  • In a small bowl, whisk together cream, eggs, almond extract, and rosewater. Using a large spoon, stir the wet ingredients into the dry ingredients until a dry shaggy dough forms. Use your hands to combine the dough into a ball.

  • Place the dough on a lightly floured surface and divide into four equal pieces. Press each piece into a 6-inch wide and 1-inch thick circle. Create 8 equal triangles out of each circle by cutting each circle into quarters and then cutting each quarter in half.

  • Place the scones on two parchment paper lined baking sheets. Brush the scones with additional cream and press several sliced almonds into the surface of each scone before sprinkling with raw sugar. Refrigerate for 30 minutes.

  • Preheat oven to 375°F. Bake until golden brown, 25 to 30 minutes