Single-serving Oat and Cherry Scone 🍒 Use any fruit instead of cherries and pour a cup of your fave hot bev to go with.
I always say the single-serving scone is my proudest food invention. Not single-serving cookies, muffins, cobbler, or crisp, or hand pies, or pop tarts (what else have we single-served already?) but single-serving scones are it.
A weekend without a single-serving scone fresh out of the oven is a hard-no with me. Cherries are so good lately and this flavor was inspired. Make it and don’t forget the nut butter “icing”.
Btw you don’t even have to shape them and it’s even better not to! When I’m making one for myself (rather than, like, instagram) I just plop the dough on the parchment and the odd bits bake up all crispy 🤤 it is actually called a “drop scone” so there you go.
Try this and let me know!
Single-serving Oat and Cherry Scone
Ingredients
- 1 tsp oil (5 g)
- 2 tsp milk, or nut milk (10 g) I use unsweetened almond milk
- 1/2 tbsp maple syrup (10 g)
- 1/4 tsp vanilla extract
- 3 tbsp flour (21 g) gf all purpose if desired — remember to spoon & level if you don't have a food scale
- 2 tbsp oats (10 g)
- 1/4 tsp baking powder
- pinch of salt
- heaping tbsp chopped cherries, or other berries (20 g) I use frozen
Instructions
- Preheat oven to 350F and line a baking sheet with parchment.
- Mix oil, milk, syrup, vanilla. Whisk together flour, baking powder, salt, oats.
- Combine the two (will be quite wet, if too dry and crumbly add a drop of water). Fold in cherries and plop onto parchment and shape (or leave whatever shape and you’ll bake a “drop scone“).
- Bake 20-23 minutes until golden.
- Let your scone cool and drizzle some almond butter “icing” and enjoy!
Notes
- If you don’t have a food scale, remember to use the spoon & level method in measuring flour to avoid over-measuring, which will lead to dry baked goods.Â