I'm always on the lookout for a great scone recipe. This is one of my favorites--single-sized. I found it years ago, have adjusted it a bit over the years to get it more to my liking, and have downsized the recipe for this blog.
It's is a very basic, easy-to-make, plain scone. I love this recipe because it doesn't require anything "special" like sour cream or whipping cream like many other scone recipes call for. It has just enough sweetness to stand on its own, but also tastes great when paired with clotted cream, lemon curd, or strawberry jam. Scones can range widely from biscuit- to cake-like. This one is sort of in between. It's slightly firm on the edges (almost like a shortbread cookie), and is softer in the center.
The recipe below is for 1 small, round scone. If you like your scones a little bigger or like the popular, larger triangle shape, I'd suggest doubling the recipe.
| Plain Scone for One 1 Tbsp salted butter, softened 2 Tbsp flour 1/8 tsp baking powder 1/2 Tbsp sugar 1/3 tsp egg beaters 1/3 tsp milk Extra 1/2 to 1 1/2 tsp flour (for kneading) A pinch of Sugar in the Raw (optional) Preheat oven to 400 degrees. Place softened butter in a small bowl. Add flour and baking powder and blend with a spoon until mixture is smooth. Add sugar and blend until fully incorporated. Add egg beater and milk, and stir until incorporated; dough will be a little sticky. Knead dough (in the same bowl is easiest) for approximately 60-90 seconds, using the remaining flour, adding it about 1/2 of a teaspoon at a time to get dough to a smooth, workable consistency (think sugar cookie dough consistency). Roll dough into a ball, then flatten to a small circle. Place on a baking tray, and sprinkle with a little Sugar in the Raw, if desired. Bake for 15-20 minutes, or until edges start to brown. |
A picture of the recipe, doubled:
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