When the craving for a scone hits but you don’t want to bake an entire batch, why not just make one? This single serving scone recipe can be any flavor you desire and only takes 15 minutes.
Other than the joys of trying new recipes and meeting like-minded-food-obsessed people, I’ve really enjoyed how food blogging has conquered more than one enemy. By enemy I am referring to food that I dislike, or disliked in this scenario. The newest victory? Scones.
I’ve always considered scones to be dry, dense, crumbly versions of a biscuit or muffin because that’s what my experiences have reflected. Since I do not like coffee, their appeal was lessened further by the inability to soften them by soaking in coffee. No thanks, I’ll take the muffin please. But all the while I have seen several scones recipes that have sounded absolutely amazing, if only they were of a different consistency from what I assumed all scones to be.
One day I stumbled upon a single serving scone recipe and knew it was time to finally make one for myself. If it proved to be as disappointing as always, at least only one would go to waste. But as you can already guess that did not happen. It should not have been surprising to me that I enjoyed this homemade scone immensely despite previous lack luster experiences with purchased scones. Not only do most things taste better homemade (such as homemade pita), the same experience had already occurred with meringue and macarons. Why not scones? This single serving scone was crunchy on the outside and soft on the inside, just like a fresh biscuit but with more flavor. I have seen the light.
What is your favorite scone flavor/recipe? I have some catching up to do!
Two years ago: Banana Bread French Toast
Three years ago: Sweet Potato Fries
WHOLE WHEAT SCONE FOR ONE
1/3 cup whole wheat flour
1 Tbsp sugar
1/2 tsp baking powder
1/4 tsp salt
1 Tbsp cold unsalted butter, cut into small cubes
2-1/2 Tbsp milk (I used 2%)
2 Tbsp mix-in of choice (I used dried blueberries and sliced almonds)
Pinch oats (optional)
- Preheat oven (or toaster oven) to 450. Line a small baking sheet with parchment paper, silpat or lightly greased foil.
- In a (preferably) small food processor pulse together the flour, baking powder, salt and sugar. Add butter and pulse just until it resembles moist crumbs. Add the milk and mix-ins and pulse until the dough pulls away from the side of the mixer.
- Carefully remove and shape into a circle, about 1/2-inch in thick. Sprinkle top with oats, if desired. Place on prepared baking sheet and bake for 8-12 minutes or until golden brown. Let cool slightly before serving.
Source: Adapted slightly from Heather’s Dish.