This past Sunday, we made scones that were amazingly delicious! As it was an impromptu request, we used ingredients that were immediately on hand and a recipe that I modified for higher moisture. The most basic recipe called for 4 ingredients, but me being the complicated cook, it extended to 9. I mixed white and wholemeal flour and added skimmed milk and an egg. I was expecting a fairly dense scone, but what resulted resembled a light biscuit/cookie. The crust was a thin crisp layer while the inside was moist, soft, not doughy nor crumbly; and the flavor was mildly sweet with a gentle grainy crunch.I think the wholemeal flour improved the scone incredibly. It prevented too much gluten from forming while the wholemeal added a nice texture. The milk and egg definitely helped with moisture. And of course, the butter was a big plus; although I'd venture to say the scones would be fine with a little less.
As I quote my friend, "It's almost a crime to put anything on it!" Seriously, it tasted so good, we were content eating it plain.
