This is a simple basic scone recipe that's easy to mix up and bakes quickly in the toaster oven. I prefer drop scones as they are just so darn simple with no pastry board needed.
What's the difference between scones and biscuits?
Scones are denser and drier and biscuits are more flaky and fluffy inside. Scones also are made with eggs and biscuits are not.
The basic ingredients and why they are used.
- the flour is one of the main ingredients in the drop scones recipe and adds structure to the scones.
- sugar adds sweetness to the scones.
- bakewell cream adds the rise or lift, you can also use baking powder
- butter is another main ingredient and it makes for flaky and flavorful scones.
- normally I use buttermilk in my scones for a bit of a tangy flavor, but you can also substitute heavy cream. stick with the thicker liquids for moist and flavorful scones. If the liquid is thin, like low-fat milk the scones tend to be on the dry side.
- egg is added to hold together the structure and assists in the rise and flavor of baked goods. you need the correct ratio of egg and flour for the rise and proper texture of the scones.
- vanilla extract is the base flavoring and you can substitute an orange extract, almond, really whichever flavor combination you prefer.