Plain Scones

These are simple plain scones. I made these from a recipe derived from King Arthur Baking [1]; with a little tweaking and some substitutions.

*Dry Ingredients
- 330 grams of All-Purpose Flour
- 67 grams of white sugar
- 39 grams of fine sea salt
- 47 grams of baking powder

* 113 grams of unsalted butter; chopped into small, pea-like pieces

* Wet Ingredients
- 2 large eggs
- 7 grams of artificial vanilla extract
- 130 grams of unsweetened Silk Soy Protein
- An additional 25 grams of Silk soy protein to top the scone pieces

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I first whisked all of the dry ingredients into a large bowel. Next, I crumbled up the butter into uneven pieces, so as to be as small as bread crumbs. I then whisked all of the wet ingredients into another bowel; adding to the dry ingredients after the whisking was finished. I mixed all of the combined ingredients, with a large spoon, until the dough was all moistened and held together. I lined my baking sheet with parchment paper, all the while flouring the parchment a little bit. I scraped the dough onto the floured parchment, then, split the dough in half, shaped the two doughs into circle-like shapes, and cut big wedges with a measured scraper. I cut the doughs into bigger wedges. Afterwards, I brushed the scone pieces with soy protein before preheating the oven to 218.33 degrees celcius. I baked the scones, in the oven, for nearly twenty minutes, in which time, they were brown on top. Lastly, I pulled them out of the oven and let them cool off, before enjoying two of them.
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Endnote

1 - PJ Hamel. n.d. "Scones." Accessed November 9, 2025. kingartherbaking.com/recipes/scones-recipe