YOGURT SCONE RECIPE
http://chocolateandzucchini.com/archives/2004/02/yogurt_scones.php retrieved February 9, 2013.
In the recent weeks I have not had much success cooking new-to-me bake goods recipes. It’s not that I am discouraged, just a little leery. Today daring to try again here’s my attempt at scones.
Scones are lovely to eat. I had a nice yogurt scones recipe that I lost, from Kate Gardener in Groningen, NL. Reminder: Never put a recipe on a sticky note. This recipe approximates it. It is easy. It comes from the website Chocolate and Zucchini.com. As usual, I wanted to think of something unique to flavor them with and I tried mixing root beer flavor in with some yogurt to taste test. I could barely taste the root beer in the cold yogurt. Nixed that idea and only added vanilla. (Couldn’t find the almond flavoring.) Topped them with light brown sugar and almond slices.
Notes: It’s midwinter and my place is dry. I added a smidge more yogurt and milk because the dough wasn’t sticking together. (Tricky that, to get them just right, Goldilocks.) The scones are just a little too dense, but plenty edible. I tried one with my dear friend Anna’s apple butter. Very tasty.
– 215 grams (1 2/3 cup) flour
– 30 grams (2 rounded tablespoons) sugar
– 1 teaspoon baking powder
– a good pinch salt
– 30 grams (2 tablespoons) butter, chilled
– 125 ml (1/2 cup) plain yogurt
– 2 tablespoons milk
– 2 to 3 tablespoons chopped nuts or dried fruits, or 1 teaspoon citrus zest, or 1 teaspoon vanilla extract, or 2 teaspoons orange flower water, or the flavoring of your choice (optional)
(Yields 8 small scones)
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicon baking mat.
In a medium bowl, combine the flour, sugar, baking powder, and salt. Dice the butter and blend it into the dry ingredients with a fork or pastry cutter, until no visible lump of butter remains. Add the yogurt, milk, and whatever flavoring ingredient you want to use, and blend them in until the dough forms a ball. Handle the dough as lightly as you can. Avoid overmixing, or the scones won’t be as tender.
Pat the dough into a flattish round, about 3 cm (a little over an inch) in thickness, and cut into eight wedges with a knife or a pastry cutter (alternatively, use a cookie cutter to make eight neat rounds). Place the wedges on the prepared baking sheet, giving them a little space to expand. Bake for 15 minutes, until the top of the scones is set and lightly golden.
Serve warm, with an assortment of spreads, such as clotted cream, butter, jam, honey, nut butter, apple butter, maple syrup…
It rained and snowed and froze and the city of Minneapolis declare a snow emergency. Watch out for which the side of the street to park on, sister ~ I was towed today. Two hours later and almost 200 bucks lighter – ouch – I am going to console myself with a scone. Yesterday, so I heard in the waiting line, Minneapolis made $500,000 in towing and fees.