Monday, October 19, 2009

Yogurt Scones

I can't remember when was the last time I bought commercial scones, so much so that I forgot how a scone taste like, for I found the BEST CREAM SCONES EVER .

When Annie first shared this recipe in a food forum, I made it so often then that I know exactly what goes into the mixing bowl without looking at the recipe ;-)

This is originally a Cream Scones recipe but for a healthier alternative, I used plain yogurt instead (you can use sour cream too but I've not tried it). Using cream will yield a very FLAKY scone but with yogurt, it's not as flaky but still very soft.

Made some in bite-sizes for the little hands.

They stay soft the next day, all I did was heat it up in the toaster oven for a few mins and it's as good as freshly baked. Gave some to SL and her family likes it too ^-^

Yogurt Scones

Cream scones (recipe courtesy of America's Test Kitchen and technique from Fine Cooking)
Ingredients
(A)
240g Plain flour
1 Tbsp baking powder
1 Tbsp sugar
1/2 tsp salt

(B)
75g unsalted butter

(C)
1/2 cup dried currants

(D)
1 cup plain yogurt (set aside 2 TBSP for brushing)

Method

  1. Preheat oven to 220 C.
  2. Place ingredients (A) in a bowl and mix.
  3. Cut in butter until it resembles coarse meal.(At this point, you can freeze the mixture in a container for later.)
  4. Add currants. Mix.
  5. Stir in yogurt (slowly and mixing it little by little) until it comes together in a shaggy ball. It will still have lots of loose, sandy pieces.
  6. Place batter on a floured surface and roughly work it into a ball.
  7. Press the ball down into a rectangular shape.
  8. Fold the dough like you're folding a business envelope (in thirds, first right fold to center, then left fold to center). Notice that it is still quite shaggy and loose. That's ok.
  9. Press the dough down again into rectangular shape in a vertical position. Do the business envelope fold again, this time top third to center then bottom third to center. The dough will still be a little sandy and loose--don't worry about it...the less you work it, the flakier it will be.
  10. Now, press the dough down into a circle. Cut it into 8 large or 16 small triangles.
  11. Separate the individual scones and place them on a baking tray that is lined with parchment paper. Brush the top of the scones with yogurt and then sprinkle each one with a little sugar.
  12. Bake for 12 - 15 mins or until golden brown on top.

Note
Using yogurt yields a very sticky dough.

4 comments:

Nate-n-Annie said...

Hi there,

your scones look great! I'm glad you like our recipe so much. Thanks for the mention and the link back!

cherry potato said...

I agree with you, coz I have made this type of scone before, it's very sticky, but nice.

Blessed Homemaker said...

Thanks for visiting! Your scones are great! Definitely the BEST scones ever!

Blessed Homemaker said...

CP, did you use the same recipe? When using cream, the dough is pliable but not when I replaced it with yogurt, it just get stickier.