Cook’s Notes: Years ago, when I first moved out on my own, I needed to learn how to cook for one. As the oldest of 5 kids, I knew how to cook for a crowd but not in small quantities. I found an excellent book at my public library, Going Solo in the Kitchen by Jane Doerfer. She teaches how to shop and portion recipes in small amounts, and offers lots of practical advice. As the amazon.com review states, she shows that “with no more effort than when cooking for two or more, one person can eat well and dine beautifully.” The scone recipe below is just one of the gems in this book. Some of my favorite variations are included.
2 c flour
2 tsp baking powder
4 tsp sugar
2/3 c heavy cream or milk
4 T butter (1/4 c or 1/2 stick), melted
1/2 c to 1.5 c additions – see below
Heat oven to 425°F.
In a large bowl, mix together the flour, baking powder, and sugar.
In a glass measuring cup, measure out the cream or milk. Add the melted butter. Beat with a fork until blended. Pour into the dry ingredients and stir only until combined. The dough will be soft.
Place dough on a floured surface, knead for a few moments, and then divide in half. Pat each half into a six-inch circle. Cut each circle into 4 to 6 wedges.
Place the scones slightly apart on a greased cookie sheet and bake 12 to 15 minutes. Serve immediately. Makes 8 – 12 scones, depending on how you cut them.
Additions for Fruit scones:
1/2 c fruit (dried cherries, apricots, blueberries, or cranberries)
1/4 c chopped nuts
1/2 c chocolate chips (semi-sweet chips for cherries; white chocolate chips for berries)
Additions for Ginger scones: 1/2 c chopped crystallized ginger
Additions for Toffee scones: 1/2 c chocolate chips, 1/4 c chopped walnuts, and 1/4 c toffee bits
Additions for Cheese Garlic scones (Mills and Ross, Desperation Dinners):
1 tsp salt, 1/2 c shredded Cheddar, 1/4 c shredded Parmesan, and 1 tsp minced garlic
Additions for Sweet Potato scones (Diana Rattray & allrecipes.com):
3 T brown sugar, 1 to 1.5 c mashed sweet potato (canned okay), 1 tsp cinnamon, and 1/8 tsp allspice
Recipe source: Jane Doerfer, Going Solo in the Kitchen. Some add-in variations are from The Quick Recipe by the editors of Cook’s Illustrated; Faith Ford, Cooking with Faith; and Joy of Cooking, 1975 edition.