Some folks prefer these in the original form, which have a tendency to be heavy and dry. But for me that’s just a tad on the boring side. Therefore, I’ve tweaked the original recipe then included a couple of ways you can prepare these quick biscuit/breads for either a snack or alongside a meal. The black pepper with Parmesan goes quite well with spaghetti & meatballs; try sometime substituting it for Italian Bread as a nice refreshing change for you and yours.

Base Recipe
2 cups all-purpose flour
1 Tbsp. baking powder
1 egg
1/4 cup vegetable oil – (Canola works best)
2/3 cup half-n-half – or milk

Preheat your oven to 400 degrees and lightly grease either a springform pan, pie dish or a cake pan – or you can just place it on a greased cookie sheet if you prefer.

Get out 2 medium-sized bowls. In one of the bowls sift/whisk the dry ingredients & set aside. In the other bowl whisk the liquid ingredients, then add to the dry and stir together well, but gently. When all mixed, dump out onto a lightly floured surface and gently knead into a flat, round disk shape and place into pan. Cut into 8 wedges – do not separate the wedges.

Bake for about 25 minutes – until goldenish colored on top. Remove from hot pan and serve.

Other Ways:
*To the dry ingredients add 1/2 cup shredded Parmesan; or 1/4 cup chives; or sprinklings of red pepper flakes; or cracked black pepper; or 1 cup shredded cheddar; or 1 cup raisins, dates or any other dried fruit; don’t forget mini-chocolate chips – the possibilities are endless.

*To the liquid ingredients add 1/2 cup diced ham or prosciutto; or little diced cheese; diced onions or fresh herbs/chives – again, endless.

*Also, brush the tops of the scones with a little milk, melted butter or egg wash then sprinkle with either coarse sugar, salt, spices – have fun with it.