If you wish to eat a fresh scone without cooking a full batch of them, here is the perfect Single Serving Scone recipe. Jump to Recipe
By navigating through my website you certainly do have noticed…I love scones.
There are several recipes that I am very fond of:
I am so happy to have found my perfect mix between a baking powder biscuit and a scone in my Biscones‘ recipe, and always have a handy scones’ recipe like this one: Easy Scones, to through a little batch in minutes. For bigger occasions or just to share it with my family, I also have this super easy recipe of a Giant Shortcake with strawberry filling.
But the today recipe has one simple goal: making a single serving scone.
Because, and I think there are several of us back there, when we want something homebaked, on our own, and amazingly tasty, it is not that easy to cut down a recipe. But I made a whole bunch of scones’ recipes lately, and I can tell you: I was prepared.
Or not. You see, I made this recipe after a Teatime or break or whatever fits, at my Dad’s, because even if my blueberry cake was really good, I hadn’t ate much to eat something else back home. Because one of my favorite thing is to read while eating a fresh homemade scone. So we went back home, and the time my boyfriend got through the door…I had already almost finished making my scone.
I enhanced the clarity and colors on this photo just so you see the amazing flakiness of this scone. It is made with some fresh raspberries.
After cooling my scone a little while, we jumped on our bikes, went on a quiet spot nearby to enjoy a light breeze and a good book. I can’t see a better way to end our week-end. I do hope you had a good one too!
So, without further ado, here is the recipe.
Single Serving Scone
This recipe is for one scone and is ready in no time! No need to freeze butter or anything to make ahead!
- 40 g all-purpose -or bread flour- 1/4 cup + 1 tbsp
- 1/4 teaspoon baking powder
- 7 g butter -cold- 1/2 tbsp
- 5 g granulated sugar 1 tsp
- 30 ml whole milk -or buttermilk- 3 tbsp
Preheat the oven at 420°F (220°C) and grease a silicon mat or a parchment paper in a baking mat
In a little bowl, mix the flour, baking powder and sugar.
Add the butter in little chunks and crumble it with your hands.
With a rubber spatula, fold the milk and mix a little. When a dough forms, you can (and should) finish with your hands.
Form a round shape; Optional: and flatten with your floured hands (no need to be perfect of course); Fold the widths and then the lengths; Flatten with your hands and turn back your dough (pretty face up!).
Bake for 10 minutes or until golden brown.
*Add some fresh raspberries or any fruits of your choice when your dough is formed.
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