The base for these cheese scones and oat scones come from my mom’s favourite recipe book: Company’s Coming Greatest Hits – Biscuits, Muffins & Loaves. She found it during a mall sale for a bargain of $1 (if there’s one thing you need to know about my mother is that she likes a good sale). I’ve been using the same scone recipes since I started baking them at 15.
Jean Paré’s recipes don’t yield the fluffy kinds that I love (see: Cast Iron Pan Cheese and Herb Scones), but they’re perfect when you don’t have enough eggs to spare or no eggs at all.
For a bit of fun, Leo thought it’d be cute to make a sconenut. We topped it with a poached egg and bacon wings.
The Base – Breakfast Scones
2 cups all-purpose flour
4 tsp baking powder
2 tsp granulated sugar
1/2 tsp salt
1/4 cup hard margarine or butter
3/4 cup milk
Additions – To your liking
Combine first 4 ingredients in medium bowl. Stir. Cut in margarine until mixture is crumbly.
Add milk. Stir to form soft dough. (This is when you can add in the cheese or the oats or the chocolate chips.) Turn the dough out unto a lightly floured surface. Knead 8 times. Shape as you wish and arrange unto an ungreased baking sheet or a pan.
Bake in 425F oven for about 15 minutes.
The recipe makes about 6 to 8 scones.