Third time’s a charm. I refuse to be defeated by a breakfast recipe, so I gave this another go, and this time I combined all the information I could glean from hours of TikTok scrolling, and not just sticking to one recipe.

Ingredients:

In a small bowl

Two egg yolks, 1/4 C AP flour, 1/4 tsp baking powder, 1/4 tsp vanilla and 2 T milk. Mix well.

In a bigger bowl

Two egg whites and 2 T sugar. Beat until stiff peaks form.

Take 1/4 cup of the beaten egg whites and add to small bowl, fold in. Once mixed well, add entire thing to bigger bowl and fold.

If you’re familiar with making chiffon cakes, this is basically what you’re doing. Mix it well without deflating the batter.

Next part is where I failed twice. I put the batter on to the greased pan and somehow, it just deflates. So I went back to TikTok and found a few tips.

Grease your pan and set the fire to the lowest setting possible. Grease your molds. I didn’t trust the batter to hold its shape so I am using molds. I Mcgyvered a thick paper muffin mold by cutting off the bottom. Before covering the pan, add a tablespoon of water to the side of the pan to create steam and help cook the top of the batter. You will want to top off this water every 3-4 minutes.

Cook for 15min then flip. Easier said than done. You need to loosen the sides with a knife before flipping. Or maybe I needed to grease my molds more. I had one casualty but the two others kept its shape. Cook for 5 minutes more.

I’m thinking that the more I do this, the easier it gets. Or…I could spring $20 and buy aluminum molds from Jeff (Bezos)’ store.

How does it taste? It tastes good! The same as what you would get in restaurants. The potential to jazz up this recipe is endless. Right now, I’m happy enough that it’s a success.

3.5 cups AP flour

4 tsp baking powder

1/3 cup sugar

1/2 tsp salt

Mix together in a bowl

1/3 cup butter, cubed and chilled

Use your fingers to squish butter to the flour mixture, until you no longer feel large lumps of butter

In another bowl, mix together:

1 egg

1 1/4 cup buttermilk

Mix above with the dry ingredients with a fork. If you want to add any fruit or nuts, this is when you do it. Dough should be shaggy, don’t overwork. Divide dough in 4 then stack on each other then flatten again.

Use cooking cutter to make about 8 scones. Refrigerate for 30 minutes.

Preheat over to 430F. Brush tops of scones with beaten egg. Bake for 17 minutes.

As a child, I read about scones from a character called Matilda. In my mind, I thought it was sweet and soft, like a cake. When I finally got to taste one, it was hard and bland! For years, I never cared for it until I went to London and had a freshly baked one at Kensington Garden. I have tried so many recipes, and this is the one that takes me back to that experience. If you can get over the fact that working with this shaggy dough is so messy, making scones is really easy and fun.

Enjoy with sweet butter or with your favorite jam.