I freely admit it: I’m not really a recipe follower, except when it comes to baking. Even in baking, I prefer the sort of “template” recipe allowing for customization. King Arthur’s basic scone recipe is a great example–it contains the key ingredients to create a scone and can accommodate almost any flavors and mix-ins. Here’s the recipe, featuring part whole wheat flour; it calls for a range, rather than specific amounts, of sugar, butter, and salt.
Mixed in the food processor, the dough is soft and sticky, but it bakes up tender and light. (A few weeks ago, I used the food processor to make the best biscuits ever–super-high-rising, fluffly, and gorgeous.) I added sliced almonds and vanilla to the dough for a breakfast-friendly scone–though the flexible dough can handle most anything.