1. Prepare the puff pastry

Defrost the puff pastry according to package instructions.

Kids can gently help unfold the dough — it’s a great sensory step.

2. Cut the dough into strips

Unfold one sheet at a time. Cut into 9 long strips using a pizza cutter or pastry wheel.

Children love seeing the “straight roads” they make with the cutter.

3. Lightly moisten the pastry

Using a pastry brush, kids brush a thin line of water on one side of each strip — this helps the pastry stick as it wraps.

✨ Brushing is wonderful for hand control and precision.

4. Wrap the pastry around the mold

Show children how to start at the tip of the metal mold and gently spiral the strip toward the top, overlapping by about ¼ inch.

Pinch the end so it doesn’t open.

This step feels like wrapping a ribbon — kids love it.

Repeat with remaining strips.

5. Arrange and brush

Place the wrapped molds on a parchment-lined baking sheet, leaving space for the pastry to puff.

Brush with egg wash to give them a golden shine.

6. Bake

Bake at 400°F (200°C) for 15 minutes, turning the tray halfway.

Scones should become crispy, puffy, and deeply golden.

Let the children peek through the oven window to see the magic of puff pastry rising.

7. Cool and remove molds

Allow the pastries to cool slightly.

Adults should help gently twist and slide off the metal molds — use a kitchen towel if they are warm.

Place horns on a rack to cool completely.

8. Prepare the cream

Whip cold heavy cream until soft peaks form.

Add powdered sugar and continue whipping until stiff peaks.

This is a great moment to talk about how air makes cream thick and fluffy.

Transfer the cream into a piping bag.

9. Fill the cream horns

Kids absolutely love piping!

Hold the horn gently and pipe cream from the bottom up.

Repeat for all horns.

Serve right away while the pastry is shatter-crisp and the cream is silky.