The line between biscuits (in the American sense of the word) and scones is a blurry one—add an egg and little sugar to a biscuit and, hey presto, you’ve got a scone! Take away the egg from a scone and, voila, you’ve got biscuits!
This morning, wanting scones but facing an egg shortage, I found myself improvising. The biscuit variation I came up with was absolutely marvellous, particularly when eaten with a dollop of honey.
This is a giant Sunday morning quantity of biscuits—enough for breakfast for four, plus extra snacking through the day. Easily halved, if you’re not feeling like Sunday decadence.
2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 Tbsp baking powder
3/4 tsp salt
1 tsp cinnamon
3 Tbsp brown sugar
125g (8 Tbsp) cold butter
1 1/2 cups milk
Combine all dry ingredients in a large bowl. Cut butter into the flour mixture until it resembles coarse meal. Stir in milk. Briefly knead dough, just until smooth. Roll to 1.5 – 2 cm (1/2 – 3/4 inch) thickness and cut into squares, rounds, or whatever biscuity shape you like. Bake on an ungreased sheet at 210ºC (425ºF) for about 15 minutes, until browned.