Quick, easy, hits the spot, no leftovers, move on. The weekend treat for the single girl/guy or restless bakers such as myself who got no patience for yesterday’s baked goods.
This is the closest I have gotten to classical scones with my single-serving recipes so buckle up, or down, just sit still.
The technique here to create the classical flaky scone texture is not too hard to be honest. I cut the cold butter into my dry ingredients using two forks, and refrigerate! Easy flakiness achieved.
After that you’ll add the wet ingredients gradually while folding, until most of the batter is moistened. Do not overwork this dough. You want to knead this thing as little as possible to maintain the flakiness. Otherwise your warm hands will melt the butter and make a mess. Bad warm hands!
Turn over the moistened batter pieces onto the parchment paper and shape into a triangle. While doing this I sprinkled some chocolate and pressed them down into the triangle gently.
Bake and there you have it! A classical chocolate chip scone. Pour some tea and pretend you’re in the GBBO tent why don’t you.
Let me know if you give this a try!
Single-serving Classic Chocolate Chip Scone
Ingredients
- 1/4 cup flour (30 g) gf all purpose if desired
- heaping 1/4 tsp baking powder
- 1 tbsp cold (vegan) butter, cut into 4 cubes (14 g)
- 2 tsp maple syrup (14 g) you can sub sugar and increase the milk
- 2 tsp (nut) milk (10 g)
- 1 tsp chocolate chips (5 g)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a small bowl, whisk together flour, baking powder and a pinch of salt.
- Add cold butter cubes and use 2 forks to cut the butter into the dry ingredients until crumbly and refrigerate. Here's a little video for you to see this technique in action.
- In a mug combine maple syrup, milk and a drop of vanilla well.
- Gradually add the liquid mixture into the dry crumbly mix until most of the crumbs are moistened (you might not need all of it). Avoid overworking this dough, it should stay moistened but crumbly.
- Turn the crumbly dough over the parchment. Using your hands shape the dough into a triangle, sprinkle chocolate chips, pressing down and sides gently, without overworking the dough.
- Bake 20 minutes and enjoy!
Notes
- If not using a food scale, use the spoon & level technique to measure your flour to avoid over-packing the flour which will lead to dry baked goods.
- The recipe is written for a breakfast scone that is not overly sweet. If you want a dessert scone, add 1 tbsp sugar with the maple syrup. That should do it!
So warm and fluffy! Exactly what I was craving. And I don’t have to worry about over eating because there’s none left. So glad I stumbled on your site!
I appreciate this so much! I’m the same, I overeat š So glad this portion controlled treat hit the spot! <3