Made with low-fat vanilla yogurt, these flaky and light scones are perfect for snacking or for breakfast. Made from ingredients you probably have on hand, they are especially good with hot tea.
“A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea.”
Living many years in the Pacific Northwest, the scone influence is great, so they became one of our staples, and these are my favorite. When making them, treat the dough with tender loving care, that’s the secret.
"Light as a Feather" Scones
- 2 cups all purpose flour
- 1/4 cup sugar + 1 T.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 Tablespoons unsalted butter, cubed
- 1 egg
- 3/4 cup lowfat or regular vanilla yogurt
- 1 teaspoon vanilla extract
- 1 Tablespoon milk or half and half
Preheat the oven to 400 degrees.
Spray a baking sheet with nonstick spray or line with parchment paper.
In a medium bowl, sift the flour. Re-measure it (it will end up being more than you needed once sifted) and measure 2 cups into a large bowl.
To the flour, add 1/4 cup sugar, baking powder and salt; Whisk to combine.
Add butter cubes and mix with fingers just until coarse crumbs form.
Add egg, yogurt and vanilla; Mix gently with a spoon just until combined. Don't overmix.
Turn out onto a lightly floured surface. Pat down with floured hands gently to form a circle 1 inch thick.
Either cut into 8 wedges with a sharp knife or cut into 8-10 small circles. Place onto prepared pan.
To seal the surface, lightly brush with milk and sprinkle with the 1 Tablespoon reserved sugar for a nice finish.
Bake 15 minutes, or until lightly browned on top.
Serve warm either plain or with butter and honey or preserves; or cool on rack and store in an airtight container once cool.