20 Minute Start To Finish Scone Recipe for Two… or One
This post and the photos within it may contain Amazon or other affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
My first memory of eating scones was at high tea in Victoria, BC when I was 6 years old. We were visiting my great aunt and my mom, sister, Aunt Gert and I went out for a very proper, Victorian high tea. I remember the clotted cream, the strawberry preserves, drinking tea from beautiful teacups while trying to stick my pinky finger out. I remember feeling special and important and like I was being invited into a grown up world.
My love for scones has stuck with me. Not the dry, overly sweet scones that you buy at the grocery store, but good, proper homemade scones. It feels special when you sit down with a cup of tea and a scone. There is a sense of occasion to it.
Sometimes it’s nice to create a special occasion out of everyday. A last minute cup of tea with a girlfriend, a brainstorming meeting with a client or a breakfast in bed for The Hubs.
I decided to adapt my favorite scone recipe so that it made 2 scones and would be ready, start to finish, in less than 20 minutes. I call it my Mix and Match Scone Recipe for Two because you can play around with the ingredients that you put in. I also love that the ingredients are all staples in my home. I adore buttermilk scones, but it’s not an ingredient that I always have in my fridge. This recipe is great to whip up last minute. Intrigued? Read on.
Mix and Match Scone Recipe for Two… or One
Ingredients:
- 2/3 cup flour
- 1/2 teaspoon of salt
- 2 tablespoons of sugar (plus a bit more for sprinkling on top)
- 1 teaspoon of baking powder
- 2 tablespoons of cold butter cut into small pieces
- 5 tablespoons of milk
- 4 tablespoons of “Mix-Ins” (to borrow a term from our favorite ice cream shop, Marble Slab Creamery) I used dried cranberries in the scones in the photo but you could also use dried or fresh apples, pears, peaches, strawberries, raspberries, blueberries, etc.
Direction:
- Preheat oven to 450
- Combine all ingredients in the bowl of your food processor. Pulse until dough comes together. Alternatively you could do this step by hand.
- Break dough into 2 pieces. Press into a triangle shape that is approximately 3/4 of an inch thick.
- Sprinkle sugar on top. (Optional)
- Put on a cookie sheet and bake for 10-12 minutes or until golden around the edges.
- Serve and enjoy!
Like this recipe? Check out our cast iron baking series!
your recipe is LOVE! i love whipping this up in 20 min on weekends mornings just to treat myself with a cup of tea! i never thought i’d eat butter n jam again but with a scone it tastes amazing! with a current binge on the show DOWNTOWN ABBEY, had to have tea with scone! thanks a lot for this fabulous recipe! easy peasy, always comes out perrfect! and fresh scones for breakfast!! Thanks!
These are wonderful! I made ours with figs and chocolate chips, since that’s what I had on hand, and they turned out great. My 5 year-old loved it (and I hadn’t intended to eat the other one, but I couldn’t resist)! Looks like I need to make another batch to share with my husband now!