Yield: one giant scone.
Preheat oven to 350°F. Mix & sift flour + baking powder together in a 6" oven-proof bowl. Beat egg w/oil, add milk & combine w/dry ingredients. Bake ~20 min. Let cool briefly & serve with butter and honey or clotted cream and jam. Enjoy with a cup of hot tea or coffee, although scones are rather British, and hot black tea is definitely more traditional.
Kid-friendly, so feel free to create your own recipe, with supervision and clean-up of course. If you just want to spice it up, try adding 1/2 tsp cinnamon + 1/4 tsp nutmeg.
Any solid fat may be substituted for the liquid cooking oil. Instead of beating with the egg, shortening is "cut" into the flour and dry ingredients with a special pastry cutter or just the back of a fork until it reaches the texture of pea-sized crumbs.
Substitute cultured buttermilk for fresh milk, and baking soda for 1/4 tsp of the baking powder.
If you use instant nonfat dry milk or buttermilk powder, mix it in with the dry ingredients first, and then use water in place of the milk.
Substitute corn meal for up to 2/3 of the flour. (So use 1/2 cup + 1/4 cup, etc.)
To the corn meal scone, add 3 Tbsp finely grated cheese + 2 Tbsp finely chopped fresh vegetables: hot pepper, onion, or even grated carrot. Add some spices such as oregano, sweet basil, parsley, cilantro, chili pepper, or black pepper.