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Single-Serving Scones—Two Different Ways

Boy, I love scones. They’re kind of my go-to breakfast food if I want to treat myself to something nice on the weekend. I make plain scones, blueberry scones, Starbucks pumpkin scones (recipe coming soon), pretty much anything I can. But the downside is that a recipe generally makes 8-12 scones, which is way more than my poor workout schedule can take care of. So when I saw not one but two recipes for single-serving scone recipes, I knew my life had just gotten exponentially more awesome.

These recipes are fairly similar, though the second one uses a little less sugar (and brown instead of white) and calls for coconut oil in its solid form (and seems slightly healthier overall). I didn’t have coconut oil on hand the first time so I tried it with butter, but I made the recipe again using coconut oil (and whole wheat flour) and it was still great. The first recipe also made a little more, I made two scones out of it. Both also bake at higher temperatures (450 F) than all my other scone recipes.

With butter

The original recipe said to use a food processor for this, which I loved because I have an irrational hatred of using the pastry blender. I mean, I WILL use it, I just don’t like to. Also, I liked that I didn’t need to roll the dough out onto a floured surface before baking, which is nice because I have one square foot of counter space (TRUTH) and that gets difficult.

Delicious.

Preheat the oven to 450. Measure 1/3 cup of flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, and 1 tablespoon of sugar into a food processor. Blend to combine. You can do it in a regular bowl and combine manually if you prefer (use a pastry blender for the butter).

Add 1 tablespoon of cold butter (cut in small pieces) and pulse to get it worked into the dry ingredients. The butter should be kind of like tiny pebbles or larger crumbs throughout the flour mixture.

Add 2 1/2 tablespoons of milk (I used skim) and any mix-ins you want to use (fruits, nuts, etc.; I left mine plain). Pulse just long enough for it to become a dough, it won’t take long. Don’t over-stir.

Line a baking sheet with parchment paper and lay the dough out onto it (the scones should be about 1/2 inch thick, mine were a little too thick). For me, this recipe made enough for two scones—which, let’s face it, is a serving in my scone-obsessed world!

For this recipe, it doesn’t have to be pretty or neatly floured and patted out like some scone recipes. The dough is much wetter than most scones I’ve made, but it still turned out great. If your dough isn’t wet enough and won’t hold together, add a tiny bit more milk until it will. Sprinkle with a little cinnamon and some turbinado sugar if you want, then into the oven it goes!

Bake for 8-10 minutes, until golden brown, then let cool for a couple minutes.

Slather with your choice of butter, jam, etc. The whole thing took a half hour, and that was mostly because my oven takes forever to heat up.

With coconut oil (also tested with butter)

For this recipe, it calls for coconut oil, which is obviously healthier than butter. The first time I made it, I didn’t have coconut oil, so I substituted butter and it turned out just fine. The second time, I used coconut oil and also used whole wheat flour, so it was really healthier all around.

Since I made it two different ways, I will post a couple double pictures so you can see how it looked.

Preheat the oven to 450 F. Mix up the dry ingredients.

Add the coconut oil (in its solid form) to the mixture. It should kind of crumble in. Then mix together just like you would butter (or you could just use butter).

Add the other wet ingredients and stir until just combined—it’s a shaggy, wet dough.

Pat together into a large scone on some parchment paper.

If you’re feelin’ fancy, you can sprinkle some turbinado sugar on top.

Bake for 8-10 minutes, until it’s golden brown and puffed up.

Slather with butter, jelly, honey, or whatever your poison is, and devour!

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