We love big-batch baking, but when you can’t readily share your full sheet pan of brownies or 4 dozen cookies with your friends and neighbors and you’re craving something special, it’s nice to make things in small batches. We cut our favorite scone base recipe down to size so that it makes just 6, but you can cut it in half again for a smaller crowd!
Total time: 20 minutes
- 1 cup bread flour
- 1 cup whole wheat flour
- 2 Tbsps sugar
- 1 Tbsp baking powder
- large pinch salt
- 1-1/2 cups heavy cream
- any mix-ins you like (about a 1/2 cup worth)
Preheat oven to 400°F and line a cookie sheet with parchment paper.
Place your flours, sugar, baking powder and salt in a large bowl and mix until combined.
Add in the mix-in(s) of your choice and toss in. Pour the cream over the dry ingredients and mix until a loose and shaggy dough forms.
Lightly dust your surface with flour and gently pat your dough into a 6″ circle. Cut the circle in half and each half into three triangles.
Place on your cookie sheet and bake for about 15 minutes.
Let these rest as you make a glaze (about a 1/2 cup powdered sugar and a few tablespoons of any liquid, ranging from lemon juice to maple syrup).