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Baking in Small Quantities: Scones for Two
A dozen is nice but not for your waist.
Scones are crispy on the outside and tender on the inside. They’re one of my favorite baked goods. If you think that you don’t like scones, likely, you have never had one fresh from the oven.
I love sweets in all their forms. But I have a grievance with the recipe business.
I spent many years cooking for just myself or me and one other. The problem is that baking recipes usually make enough food for a large family or a small party. Single people don’t need two dozen cookies hanging around, tempting us to finish the plate.
I spent a long time in restaurant kitchens eating the freshest baked goods I could get my hands on. I have scoffed at two-day-old cookies because I have eaten too many fresh out of the oven.
Why do I have to make a dozen of something to be baking at home?
I’m going to solve part of my problem with a scone recipe.
The Limiting Factor
The only good reason I have found to make a certain number of cookies is that it’s hard to cut an egg in half. However, I have figured this out too. Break the egg in half, beat it, and then divide the beaten egg in half. Then I give the leftover half egg to my dog.
