Last month I have baked really basic scones so this time round I decided to experiment. However I experimented not with ingredients but with the method. Basically I tried “frying” scones in the skillet instead of baking them in the oven. I thought what if your oven breaks and you don’t have any bread anywhere found (because I find scones are great replacement for bread, even if they are crumbly)? This method worked for me well once for breakfast when I could bother with oven and I used the same skillet to fry bacon as well (easy peasy!).
ROSEMARY SKILLET SCONES makes ones small skillet scone
- 150g plain flour
- 1 tsp dried rosemary
- 1 tsp baking powder
- 50g butter, soften
- 30 ml milk
- 1 egg
1. Mix all the ingredients together (mix flour and baking powder separately first) until everything combines well and shapes non-stick dough.
2. Roll the dough 1 cm thick (try to roll into the round) and place it into the skillet.
3. “Fry” the scone while turning over so it cooks on both sides. 
We had it with bacon, hard-boiled eggs, mayo, avocado tomato and sliced apples (on the side). But I would recommend buttering it generously or serving it with lots of sauce, because it can be dry as it’s very crumbly.
Enjoy!
Rasa xoxo
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