My mother in law was an expert scone maker from Scotland. I tried to learn from her, but the process of cutting the butter into the flour became a roadblock, so I quit trying! Then I found this extremely easy version. It may not be 100% the same authentic result, but it’s so easy and it comes very close! This is my experience and modifications to the recipe found here:
https://www.kingarthurbaking.com/recipes/easy-drop-biscuits-recipe
- Preheat the oven to 450°F, with a rack in the top third.
The recipe calls for self raising flour. Since I never buy self raising flour, this is the equivalent: For every cup self-rising flour use one cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt and 1/4 tsp baking soda.
- This recipe is ridiculously easy to scale up (or down). Simply use equal amounts of flour and heavy cream, by weight; each biscuit uses about 1 ounce of dough. So if you use, say, 4 ounces (113 g) of flour and 4 ounces of cream, you’ll make 8 biscuits. Or 12 ounces (340 g, or 3 cups) of flour, 12 ounces (1 1/2 cups) of cream — 24 biscuits.
- Mix the flour and cream until smooth and cohesive. I have found that I generally need more moisture than is provided by the 1:1 ratio, so reserve some cream to add as needed. In my experience, 400 g flour needed almost 500 g cream – maybe more to get to a thoroughly mixed dough. Another option is to add dried fruit, like raisins or dates. I cut up one date and mixed into the flour before adding the cream.
- For standard-sized biscuits, scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here. Leave a couple of inches between them. Not into scooping? Pat the dough 3/4″ thick and cut biscuits with a cutter instead, if desired. OR gently roll dough into one or two large cylinders. Use dental floss to cut into round discs.
For larger biscuits, simply scoop the dough into 1 1/2-ounce balls, to make 8 biscuits; or 2-ounce balls, to make 6. - Brush the tops of the biscuits with cream, butter, milk, or water; this will help them rise.
- I haven’t tried this yet, but the alternate recipe below, says put them in the freezer for 30 minutes before baking.
- Bake the biscuits for 10 minutes, until they’re light golden brown on top. Bake larger biscuits a minute or so longer, or until they’re baked all the way through; break one open to make sure. Internal temperature +/- 200 when done.
- Remove the biscuits from the oven, and serve warm, or at room temperature. Store leftover Easy Drop Biscuits, well-wrapped, at room temperature for several days; freeze for longer storage.
- I have baked them directly on a pizza stone. It may cook too quickly and prevent full rising, but the bottom was brown!
- The FULL SCONE experience includes serving them with butter, your favorite jam (mine is jalapeño blackberry jam from a local supplier!), grated cheese, and whipped cream.
- Here is a different recipe with tips for YOUR BEST SCONES! Including pop in freezer for 30 minutes prior to baking for a rest for the gluten and increased flakiness: https://www.kingarthurbaking.com/learn/guides/scone
Hope you ENJOY your experience with these easy scones! My biggest problem with the is the temptation to eat too many!
Becky Hastings collects information on health and tries her best to discover and share truth. By God’s grace, through Jesus Christ, I was saved, blessed with a husband of over 40 years, and five precious babies all grown up. I now get to delight as eleven grandchildren grow! Together we can help each other discover a healthy path in this crazy upside down world.
