In general, a scone should have some outside crunch and inside fluffiness. That’s not a universal standard, though. Some people like their scones a bit more dense, like a biscuit.

A. Uemura is after that texture and wrote in search of a recipe.

The difference, by and large, is an egg. Compare recipes for egg-free scones with basic recipes for biscuits and you’ll find few differences in the ingredients, except that scones include some fruit or other mix-ins while biscuits are generally plain.

Where you will find differences is in technique: Eggless scones should be handled very lightly to keep them from getting too hard, then are cut into wedges. Biscuits are kneaded and rolled, then cut into neat discs or “dropped” into rough balls.

The basic recipe that follows covers both scones and biscuits. Play with it to suit your taste (make them thicker, use more or less sugar, try different mix-ins or milk in place of cream, raise the baking temperature if in your oven they seem to be baking too slowly).

EGG-FREE SCONES OR BISCUITS

By Betty Shimabukuro

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1-2 tablespoons sugar (1 for biscuits; 2 for scones)
• 1/2 cup (1 stick) butter, cold, cut in small cubes
• 3/4 cup heavy whipping cream
• 3/4 cup mix-ins (for scones): Blueberries or diced fruit, chocolate chips, chopped nuts or dried fruit (soak in fruit juice first to soften, then drain)

Heat oven to 400 degrees for scones or 450 degrees for biscuits. Line baking sheet with parchment.

In bowl, combine flour, baking power, salt and sugar; mix well.

Add butter pieces and work into flour mixture using hands, until butter is well distributed but not fully incorporated (small pieces should remain; they will melt in the oven, creating pockets of steam that help the dough rise). Gradually stir in cream.

Turn dough onto lightly floured work surface and form into a ball (dough will seem dry but will come together).

>> For scones: Flatten dough and sprinkle with mix-ins of choice. Fold dough over, kneading very lightly just a couple of times. Divide dough into 3 parts; pat each part lightly into a disc that’s 3/4 inch thick (do not overwork dough). Place discs on prepared baking sheet; cut each into 6 wedges and separate slightly. Brush wedges with more cream.

Bake 20-25 minutes, until light brown on top. Makes 18 small scones.

>> For biscuits: Knead dough 10 times. Divide in 2 parts; roll out each part into a disc 1/2 inch thick. Use 2-1/2-inch round cutter to cut out 10 biscuits. Gather scraps; roll into another disc and cut (dough can also be rolled into 1-inch balls rather than cut).

Bake 10-15 minutes, until light brown. Makes 14-16 biscuits.

Nutritional information unavailable.

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