scones for two

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This quick version is based on the blueberry-vanilla scone recipe that is already on this web-site. It has been reduced for baking in a toaster oven.
Servings:
4 small scones
Preparation Time:
30 minutes
Tools
  • baking parchment
  • baking pan
  • kitchen scale
  • medium bowl
  • measuring cup & spoons
  • whisk
  • wooden spoon
  • toaster oven
  • cooling rack

Ingredients

  • 4.5 oz. bread flour
  • 1/2 oz. granualated sugar
  • 1.5 T. baking powder
  • 1/4 t. salt
  • 1/4 t. vanilla
  • 1.5 oz. dried fruit and/or nuts
  • 1/2 t. grated/minced orange or lemon zest
  • 2 1/2 t. honey or light brown sugar
  • 1/2 c. heavy creame
Cooking Instructions
  1. Pre-heat the toaster oven to 375F. Place a piece of parchment onto the baking pan.
  2. Measure and whisk together all of the dry ingredients then gently stir in the liquid ingredients until all of the liquid has been absorbed into the flour. Cover and let rest for a couple of minutes.
  3. Dump the dough onto your work surface. Form into a 1" thick disk. Cover and let rest for a couple of minutes.
  4. Slice into four scones. Spread a little creame on the tops and sprinkle lightly with sugar.
  5. Place scones onto the pan and bake for 15 to 18 minutes. Turn the pan half way through the baking.
  6. Cool the scones on a cooling rack for at least 10 minutes before eating for the best texture.