|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 5g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scones are a cherished baked good from the United Kingdom and traditionally made with just a few simple ingredients including butter, egg, flour, and baking powder. They are not that sweet and have a flaky texture, similar to an American biscuit. This recipe, from Evelyn Rose's The New Complete International Jewish Cookbook, is a little different. It may not be authentic British, but you will love the fluffy texture due to the addition of yogurt. You can include golden raisins (also known as sultanas) to add a touch of sweetness or leave out the dried fruit for a plain scone, which is perfect for topping with jam. Regardless, serve these yogurt scones with hot tea for a classic British pairing.
2 cups (240 g) all-purpose flour, or fine whole wheat flour
2 tablespoons granulated sugar, or more as needed
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup cold unsalted butter, cut into small pieces
1/2 cup golden raisins (sultanas)
3/4 cup plain yogurt or sour cream (or more as needed)
Gather the ingredients.
Preheat the oven to 425 F. Line a baking sheet with silicone or parchment paper.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Add the cold butter pieces and cut in the butter until the mixture resembles coarse crumbs. This can be done by hand or by using the pulse function on a food processor.
Stir in the golden raisins if using.
Make a well in the center and add the yogurt.
Mix with a knife to form a soft, non-sticky dough. Do not overmix.
Turn the dough out onto a lightly floured board and knead gently for 30 seconds to smooth the underside.
Roll or pat the dough into a circle with a thickness of 1/2 inch; cut it into 8 triangles with a pastry cutter dipped in flour.
Place the scones on the prepared baking sheet and brush with some yogurt or sour cream.
Sprinkle the tops with sugar and bake for 12 to 15 minutes, or until the scones begin to brown.
Eat warm or let cool. Enjoy.
- Make sure to use cold butter (the colder the better) when adding it to the dry ingredients; cold butter creates a better rise in the scones.
- You can freeze cooled yogurt scones for up to 3 months.
- For a traditional take, serve as part of a quintessential British afternoon tea menu, including clotted cream, jam, or preserves, and tea.
- These delicious yogurt scones are delicious for breakfast with clotted cream or butter and a hot cup of coffee.
- You can add other dried fruits like dried cherries, dried cranberries, dark raisins, dried blueberries, chopped dates, and Zante currants to change up the flavor.
- For a little crunch, add chopped pecans, walnuts, or almonds, either alone or mixed with the dried fruit.
- Instead of shaping the scones into triangles, you can use a circular biscuit cutter to make round scones.