The first time I ever made scones which was almost 10 years ago, I didn’t even know what scones were. I just found a baking recipe that looked appealing and gave it a go. Let’s just say that first experience has led to a 10 year scone making hiatus. Although since then I’ve certainly had scones at stores and cafes, I’ve never thought about making them again. This weekend I decided to give it another try. I mean it has been 10 years and hopefully my time in the kitchen since then has taught me something about baking.
Looking up scone recipes I saw most used cream or buttermilk, which are two ingredients I don’t usually have on hand, and I really REALLY did not want to go out to the store to just buy one ingredient. But I usually always have yogurt in my fridge so I looked up recipes for Yogurt Scones. To my happy surprise there were a lot of well rated recipes using yogurt. After going back and forth I settled on this one by King Arthur Flour, if it’s good enough for King Arthur it’ll be good enough for me.
I made a few changes, added in 2 TBS of brown sugar, used vanilla extract only, left out lemon zest, and used only 1 egg. My conclusion after tasting them…I really enjoyed them. A lady at work even asked for the recipe! Win! These scones were light, not too sweet, and perfect for snacking or for breakfast. You could eat these with butter, or jam, or even whipped cream. I just ate as-is. I didn’t sprinkle any sugar on top, but I think next time I will. If I had almond extract I would have used it, because almond flavor is delightful.
If you want to see a technique for making scones without using a standing mixer, I like Tyler Florence’s video. Some things about making scones to keep in mind are use cold ingredients and do not over work the dough or else it will be tough and the texture of the scone won’t be too great. Here is my version for Blueberry Yogurt Scones.
Blueberry Yogurt Scones
2 cups all purpose flour
1/4 cup white sugar + 2 tbs brown sugar
1 tbs baking powder
1/4 tsp salt
6 tbs cold butter, cut
1/2 cup plain yogurt
1 tsp vanilla extract
1 cup blueberries
2 tbs melted butter to brush on top
Sugar for sprinkling on top
Preheat oven to 375 degrees
Sift together flour, sugar, baking powder, salt.
In separate bowl add egg, vanilla, and yogurt and stir till just combined
Using pastry cutter or fork cut cold butter into flour until crumbly
Gently fold in blueberries
Add in yogurt mixture and fold in with fork or hands
Be careful not to overwork dough
Incorporate and knead just until dough comes together
Place dough onto floured work surface
Roll into circle or rectangle about 3/4 inch thick and cut into triangles
Place pieces on to baking sheet lined with parchment paper
Brush melt butter and sprinkle sugar on top
Bake for 20-25 minutes
Remove from oven and let cool.
After cutting cold butter into flour, the dough is still very loose.
The dough is still crumbly after adding in the liquid.
Forming my dough in to a rectangle.
Going into the oven.
Warm tasty scones!