I’m not sure if it’s just me (it wouldn’t be the first time…), but sometimes I bake things and get sick of them after a few servings. Maybe that sounds lame – it’s just that I don’t necessarily want to eat banana bread every day for weeks in a row. I like diversity. I want to be able to have oats or toast or grits or something else in the morning without worrying about my precious baked goods going bad. Most of the time I end up freezing the leftovers (imagine how great of a freezer discovery this makes months down the road!). Anyway. I’ve been eyeing several scone recipes over the past few weeks, but I don’t want to be stuck with a scone surplus that I feel sad about neglecting (Kyle’s a savory breakfast person and is no help in this area).
That’s when it occurred to me to try and tweak a scone recipe to yield only two scones.
Recipe success!
These scones aren’t as dense as traditional scones, the insides are more fluffy and bready, which probably has to do with the ratios being tweaked for a small amount of dough, but none of that matters because they are REALLY tasty. Not too light, not too heavy; and they held together perfectly well. They’re like a cross between cookies and biscotti (texture of a cookie, flavor of biscotti). I’m certainly not going to complain about eating cookies for breakfast. And now I can leisurely enjoy them on whatever mornings I feel like. Because I only have two (well, one now…).
And it’s all mine. :)
Carob & Candied Ginger Scones (for two)
[vegan, gluten free*]
Ingredients:
- 1 cup flour (I used 1/2 cup brown rice flour, 1/4 cup oat flour, 1/4 cup almond flour)
- 1/2 tbsp baking powder
- 2 tbsp sugar
- pinch salt
- 1/4 cup milk (I used unsweetened vanilla almond milk)
- 1/4 cup butter (I used Earth Balance)
- 2 tbsp add-ins (I used chopped candied ginger and carob chips)
Directions:
Mix dry ingredients (flours, baking powder, sugar & salt) together.
Cut in butter, incorporating with the flour until you have small bits of buttery flour. Try not to over work it.
Add milk and stir (minimally) until dough just comes together.
Fold in add ins.
Form into a round shape on a floured surface (I used brown rice flour). Cut into whatever size portions you want and delicately place on a baking sheet lined with parchment paper. Make sure you leave enough room between each scone.
Bake for 15-20 minutes at 400 degrees or until golden brown on top (mine was done around 18 minutes).
Ta-da!
Notes:
*Carob chips sometimes contain malt (a source of wheat), so read ingredients carefully. Sunspire also makes dairy and gluten free chocolate chips that are sweetened with cane sugar.
The flour blend I used is gluten free and ratio specific. I’ve done a bit of GF baking and find almond, oat, and brown rice flours to be the magic trifecta. I don’t know how the recipe will work with whole wheat flour because I haven’t tried it, but if you do let me know.
Other add-ins ideas include dried cranberries & white chocolate chips, raisins & cinnamon, toffee nuggets & slivered almonds, etc.
You can top these with a glaze if you’re feeling decadent (try a simple powdered sugar, vanilla & milk combo).
Enjoy!
i love using candied ginger!
These look delicious! Thanks for making them gluten free too!
You can definitely freeze scone batter (cut into portions, but unbaked.) Then when you want one, just pop it in the oven frozen! Totally works. I do this with Barefoot Contessa’s recipe all the time.
The solution to your initial problem isn’t to cut down recipes but to increase your portions. Like six cookies at a time, ten scones, etc.
Those are my thoughts exactly when I bake! Any chance banana bread and muffin recipes can be tweaked for two??
Great idea. I love to bake but also get sick of the goods soon after the come our of the oven, what a great idea just to make less.
These look perfect! And I love that they are just for two people, because I’m the exact same way. I feel like I “have” to eat all the baked goods I made if I bake before I try out a new recipe, and just get sick of them after a while.
youre so right. i mean, thats what non pregnant elise would do. pregnant elise’s stomach is less accommodating when it comes to such portions. no room! here i was led to believe one of the perks of pregnancy was eating for two… lies! annoyingggggg.
wow, frozen dough straight to the oven? cool. thanks for the idea!
ha! that would be one mini loaf of banana bread 🙂
I love any recipe that’s just for one person and doesn’t leave me with a weeks worth if leftovers. And these really do look like cookies!
I’m the same way, and so my freezer is exploding with baked goods! It’s nice when I travel because I can just pull a bunch of different things out, but sometimes I don’t want all the leftovers. Very excited for this recipe!
i love the single serving recipe! and the ginger sounds so delicious in there!! yum!
Any suggestions for butter substitutions?
Try chilled coconut oil. Just be sure not to over knead it Bc it will melt quickly.
These look wonderful and simple, love the use of candied ginger – how fun!
I seriously have never had a scone. Are they normally hard like biscotti? I think I may try your recipe since you say they are softer…Im thinking breakfast cookie!
I made these this morning with 1/2c whole wheat pastry, 1/4 oat, 1/4 AP flour, cranberries, cinnamon & an orange glaze. Amazing. Thanks for the recipe!
cool! i love the combo of orange and cranberry. maybe ill try this for my next one 🙂
not as hard as biscotti. theyre usually pretty dense though. like a really thick biscuit? thats the best way i can think of to describe them.
Ummm, yeah…these are dangerous! I made them (with cinnamon and raisins–yum!) and they were addictively good! I ate them all (I made 4 smaller ones vs your two big ones) in a day. Oops. Why did you have to post that recipe, lol?!?!
Courtney
haha. sorry??
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A lot of GF baking I have found uses xanthan gum when they sub the flours. Does this not need it? Or do you just not like to use it?
im not a huge fan of xanthan gum so i do try to avoid it – but this recipe doesnt need it.
Cool. Thank you for the quick reply.
Happy Holidays! 🙂
LOVE this recipe! I’ve been making it for the past year every Sunday!! Thanks for sharing it!