Scones

A rainy Saturday called for some baked goods for tea. And what would be more fitting than a scone?

The recipe I used is from Maida Heatter's book "Cakes" and is interesting because it uses an extra egg yolk, plain milk, butter, part whole wheat flour (you can also make them with all white flour), and the scone batter is dropped on the baking sheet. The result is great: crumbly and not too sweet. 

I only needed to bake for 14 minutes and the top was pretty brown. Possibly because I ended up with 13 instead of 12 scones. I used an ice cream scoop to drop the scones on the baking sheet which worked really well. Maybe a tiny bit more milk next time if I use whole wheat flour again. They would also be great with a cinnamon and sugar mix on top, or walnuts folded in.