Don’t call them bite-sized: down-sized scones are a perfectly sized treat

WE MADE A LOT OF SCONES LAST WEEKEND. Like many scone recipes, the ones here at Blue Kitchen make eight scones. But honestly, when we make them that size, we often eat part of one, then come back later to finish it. So lately, we’ve been downsizing our scones, getting a dozen from the same batch of dough. The smaller scones are perfect for a breakfast treat, dessert or afternoon snack.

To make eight scones, you flatten the ball of dough into a disk and cut it into eight wedges. To make a dozen from the same batch, we divided the dough into two disks and cut each into six wedges. The resulting scones you see above are about three inches from point to the curved edge—a satisfyingly substantial size to enjoy without feeling like you’re overcommitting. Definitely more than one or two bites.

The weekend scone marathon started with an invitation to our friends Al and Kelly’s neighborhood block party. They were expecting a couple dozen guests at their place, so two dozen scones seemed like the right amount to bring. We made our Blueberry Thyme scones and our Lemon Lavender scones. The recipes are written to make eight, but in the Kitchen Notes, you’ll see how to make a dozen smaller scones.

Oh, and we weren’t done when we’d made two dozen for the party. When we told our daughter Laurel about making them, she and her boyfriend wistfully said, “We’d like some scones.” So we made another dozen for them.