Because you can’t make scones in the microwave. I’ve tried different recipes but they come out like rocks instead of flaky. While these small cakes don’t have the texture of scones, they are equally good for spreading with clotted cream and jam, and don’t require you to heat up the kitchen on a hot day.
1 cup margarine
¾ cup sugar
½ teaspoon vanilla
2 cups flour
3 ounces milk
Cream margarine and sugar. Add in vanilla and egg. Stir
in flour and milk alternately. Drop by rounded tablespoons into bottom of
regular-sized silicon muffin pan. Microwave on high for 2 ½ minutes, longer for
a lower-powered microwave.
Makes 12 to 15