It’s now rainy and cold and grey in northwest Michigan, and who wouldn’t want a freshly-baked warmup?
These scones are delicious plain, but you can add whichever flavoring you like — spices, dried fruits, nuts, citrus zest, a lacing of jam. This version folds dried blueberries and lemon zest into half of the batter, to very good results. If you are lucky enough to have fresh goat milk yogurt, do use that!
The scones were baked in the morning, and then put back in the oven for a few minutes to reheat before serving. When you serve them, include butter and a selection of jams. If you some creme fraiche or sour cream hanging around, slather that on, as well.
– 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, made from either goat or cow milk
– 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…
Thanks to Chocolate & Zucchini for the recipe!