Let’s talk about scones to kick off the series. I adore scones, god forbid I walk into a Second Cup on an empty stomach. I’ve tried to save money lately and although I’m not sure it’s working, I have good intentions. I haven’t spent more than 5$ in a coffee shop all month, which is a considerable improvement.
As it turns out, scones are really easy to bake. For me, a recipe that uses only one bowl, 1 utensil + your hands, and that takes less than 10 minutes to throw together, is golden.
Make plain vanilla scones and add whatever fresh or frozen fruit you have on hand. At my local grocery store, they give you a small gift if your bill is $50+ (hey big spendah!). This week I received some fresh blackberries. Having no idea what to do with them, I froze them. This is pretty much the student reflex to any food you can’t cope with. Extra bread? Freeze it! Pasta? Freeze it! Extra broccoli? Freeze it. I digress.
Also, though usually recipes call for a specific milk fat content, I only stock skim milk in my fridge. It will do just fine.
Recipe Adapted for Student Kitchens. Original from Baking Bites.
Servings: 8 scones
Time: 10-15 min active (depending on how many cups of coffee you had today), about 40 min total.
1/4 cup sugar
2 tsp baking powder
1/3 cup butter
3/4 cup milk
1 tsp vanilla
Pre-heat oven to 400 deg C. Prepare a pan with something non-stick (grease, parchment paper, etc).
Whisk together flour, sugar, baking powder and salt.
Use your fingers to blend the butter into the flour mixture until it feels like sand. Go nuts here, it’s like free therapy.
Combine milk and vanilla, add to flour mixture, stir to form dough. Stir in berries.
Form a disk of dough 3/4 inch thick ( I do this directly on the pan). Cut into 8 wedges.
If you oven sucks as much as mine does, rotate the pan after 10min.