A while ago I received an urgent email from a bachelor friend, asking for a simple recipe for scones.
Now simple means different things to different people. I just knew this friend wasn't going to "rub in the butter", or for that matter even "cut in the butter", and unfortunately that is the basic step to making scones. |
It will offend the purists among us, but I like this so much it will be my preferred recipe from this point on!
The finished product is not as pretty as a cut-out scone, but the rustic look, the delicate texture, the crisp little outside peaks and valleys, and most of all, the taste are excellent.
Ingredients
- 1 egg
- 1/3 cup canola or grapeseed oil, (or come to think of it, whatever oil you may have, except used!)
- 3/4 cup milk
- Use a fork, and mix these together, trying to keep the liquid all in the 2-cup measure.
Use a fork, and mix these together, trying to keep the liquid all in the 2-cup measure.
- 2 cups all-purpose flour (I measured into a 4-cup measuring cup for this--that becomes your mixing bowl.)
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
One for liquids, to measure the oil and milk in the centre and one that stays dry to measure the flour.
See? Easy!
Mix the dry ingredients together.
Take a deep breath, and pour the whole lot of liquid over the dry ingredients.
Mix with your couchara, just until the liquid is absorbed. It will look rough and lumpy, but don't worry, it's going to be perfect!
Make mounds of batter on your baking sheet. I got seven out of this batch.
Bake in a 450-degree oven for about 15 minutes.
The bottom and top should be a nice, delicate golden brown.
Wishing you a wonderful weekend and thank you for your support of an independent blogger!
Vicki