Small Batch Scones
MAKES
3 scones
TAKES
Prep time: 15 minutes
Cook time: 25 minutes
Total: 40 minutes
✻ ABOUT THIS RECIPE
My very first bakery job was making scones - and they hold a special place in my heart. My recipe skews on the more moist side (more American, less the classic, drier British variety). I love to make scones on the weekends - and this recipe comes together so fast, and best of all it only makes three. You can use just about any inclusion you want, though I’m especially partial to fresh or dried fruit, nuts, and chocolate.
INGREDIENTS
120 g / 1 cup all purpose flour
21 g / 1 tablespoon plus 2 teaspoons granulated sugar
4 g / 1 teaspoon baking powder
1 g / ¼ teaspoon fine sea salt
42 g / 3 tablespoons cold unsalted butter, cut into ½ inch / 1 cm cubes
130 g / ¾ cup fruit, nuts, chocolate or other inclusion of your choice (see Note)
78 g / ⅓ cup heavy cream, plus more as needed
egg wash, as needed for finishing (see Note)
turbinado or coarse sanding sugar, as needed for finishing (optional)
More Small Batch Baking:
METHOD
1. Preheat the oven to 400°F / 205°C with the oven racks in the center of the oven. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the flour, sugar, baking powder, and salt to combine. Add the butter and use your hands to break up the cubes, tossing until each one is well coated with flour.
3. Use your hands or a pastry cutter to cut the butter into the flour until the largest pieces are a about the size of peas. Add the fruit, chocolate, or nuts to the bowl and toss until they are evenly incorporated.
4. Make a well in the center of the bowl and add the cream. Mix –with your hands or a silicone spatula – until the dough comes together. It should come together easily (it shouldn’t look dry), but the dough will look craggy, not smooth. If needed, add more cream 15 g / 1 tablespoon at a time until the dough comes together.
5. Use a ¼ cup / #16 scoop to scoop the dough into heaping mounds on the prepared baking sheets. Egg wash the scones, and garnish with turbinado or coarse sugar.
6. Bake the scones until evenly brown, rotating the baking sheets halfway through baking, 18-22 minutes. Cool at least 15 minutes – serve warm or at room temperature.
NOTES:
When you’re using fresh fruit, peel, pit, or otherwise prepare the fruit as needed.
Small fruits, like berries, can be left whole.
Medium fruits, like cherries or strawberries can be halved or quartered.
Larger fruits, like peaches or apples, can be diced.
To make egg wash, whisk 56 g / 1 large egg, 15 g / 1 tablespoon water, and a pinch of salt together to combine.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
