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 ;-)
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 ^-^
Cream scones (recipe courtesy of America's Test Kitchen and technique from Fine Cooking)
240g Plain flour
1 Tbsp baking powder
1 Tbsp sugar
1/2 tsp salt
75g unsalted butter
1/2 cup dried currants
1 cup plain yogurt (set aside 2 TBSP for brushing)
- Preheat oven to 220 C.
- Place ingredients (A) in a bowl and mix.
- Cut in butter until it resembles coarse meal.(At this point, you can freeze the mixture in a container for later.)
- Add currants. Mix.
- 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.
- Place batter on a floured surface and roughly work it into a ball.
- Press the ball down into a rectangular shape.
- 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.
- 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.
- Now, press the dough down into a circle. Cut it into 8 large or 16 small triangles.
- 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.
- Bake for 12 - 15 mins or until golden brown on top.
Using yogurt yields a very sticky dough.