Emergency scones

As soon as I saw Celia's post about International Scone Week, I thought of these, and then yearned for them all week until I had time to make (and photograph) a batch. I finally found some today, and remembered just how small a window is really needed: I had piping-hot scones coming out of the oven about 20 minutes after I walked into the kitchen to start cooking. Hence the name as, if you've got the ingredients on hand (which you are likely to, once you've made them), you've got the wherewithal to produce a homemade treat with no warning for unexpected guests, last-minute morning- or afternoon-tea requests, or late-night cravings. After you've done this a few times, the reason for my private nickname for them ("Dangerous Scones") becomes self-explanatory.

Emergency scones
I topped half of the scones with sucre chouquettes (aka sugar pearls, or small chunks of sugar) that I brought back from France as one of my souvenirs. You could substitute any chunky sugar you have around, such as demerara or turbinado, or leave off altogether. You can also leave out the sugar from the scone dough if you want to pair these with savory ingredients or accompaniments.

1 1/3 cups/5.5 oz/160 g all-purpose/plain flour (I subbed 25% whole-wheat flour)
1 Tbsp/.5 oz/15 g sugar (optional, see note above)
1.5 tsp/7 g baking powder
1/4 tsp/1 g salt
1 cup/8 oz/240 ml heavy/whipping/pouring cream
coarse sugar for sprinkling (optional, see note above)

Preheat oven to 200C/400F. Line a baking tray with parchment paper and set aside.

In a medium-sized bowl, mix together the dry ingredients, then pour in the cream and mix just until the dough comes together.

Drop by large spoonfuls (I used my 1-Tbsp cookie scoop) on to prepared baking tray, leaving at least 1 in/2cm between scoops. Sprinkle with sugar if desired.

Bake for 10-15 minutes or until light golden. Serve warm.

Makes 20 small scones. (I baked 10, and flash-froze the other 10 unbaked for a future scone emergency.)