I’ve been playing around with the recipe for the past couple of months. Lately, what I’m making is more like fluffy biscuits than scones. They’re light, tall, and more like muffins than those hard flat rock-like things. I’ve been adding eggs, fruit and juice, sometimes leftover jam (well I never eat the last third of a jar of jam, so may as well do something with it) and various spices.

Basic recipe

• 3 cups flour
  (or gluten free substitute – don’t forget to add xanthan gum if you go this route)
• 2/3 of a cup of sugar-like substance
  (baking sugar, brown sugar, date sugar, xylitol)
• 2 teaspoons baking powder
• 1 1/2 sticks butter (melted)
• 2 eggs
• lemon crystals
  (makes all the flavors better)
• 1/2 cup liquid of some kind
  (milk, juice, rice milk)

Cooking

Preheat the oven to 400 degrees
Put parchment paper on the cookie tray

Preparation

• The key is to avoid overworking the dough
  Combine the dry ingredients and any fruit
  Melt the butter, pour it in and squish it around with your hands to coat all the flour and make crumbles
• Add the eggs and whatever liquid you’re using
• Add more flour if you need to just adhere all the ingredients into a ball of dough
• Flatten on a flour coated board
• Cut out with a cookie cutter
• Handle as little as possible
• Arrange on the tray and put in oven on a top shelf for 19 minutes

Variations

• Blueberry + White Chocolate
  Add a pint of blueberries and a cup of white chocolate chips to the dry mix
• Peach and Orange/Ginger
  Add a cup of diced peaches + ginger / orange powder (teaspoon)
• Curry Cheddar
  Add 2 cups shredded cheese + teaspoon curry powder to dry mix
• Dried Fruit
  Add a cup of dried fruit (diced apricot, raisons, apples etc) to dry mix