5 tablespoons (for a sweet flavor), 1 and 1/2 tablespoons (for a low-sugar flavor)
Milk (or soy milk)
70 to 80 ml (to taste)
Maple syrup or honey
Place bowl on scale, then measure in dry ingredients.
Mix together vigorously with a whisk. Put it back on the scale, add 30 g vegetable oil, then knead.
Add milk and maple syrup, then knead some more. Fold the dough in half inside the bowl, and repeat several times.
Roll out to 2.5 cm, then cut out circles with a cup.
Bake in oven for 11 to 12 minutes at 200℃. You can also use a oven as long as you keep your eye on them. Cover with aluminum foil if they look like they are about to burn.
Story Behind this Recipe
This is an easy scone I've been baking since I was a newlywed. I now make them often as a snack for my children. If you plan to serve them as is, use more sugar, or if you plan to serve them with jam, use less. This recipe is good for those with food allergies, since it doesn't require eggs, and you can substitute soy milk for milk.
There's nothing much to it. You can adjust the amount of ingredients to taste. Adding a generous amount of cake flour will make a chewy and substantial scone, which would be good for breakfast. On the other hand, if you want a light tasting scone, then don't add any extra cake flour.