Recipe by JackieOhNo!
Scones can be made up to 2 weeks in advance. Just let cool completely and store, tightly wrapped, in your freezer. To serve, heat, wrapped in aluminum foil, in 350-degree oven until hot. Adapted from Good Food Magazine, August 1987
Top Review by Lalaloula
Mmm, these scones are very yummy and they look so cute! :) They rise beautifully and have a nice fluffy texture. I thought they needed a little something more spicewise, though. Maybe another ts of pepper or some paprika. The dough was tricky to work with and I needed to knead in some extra flour to make it managable. But other than that this is a very nice recipe and perfect for parties! Ill surely make it again to serve as finger food. Thanks for sharing, Jackie! Made and reviewed for Newest Zaar Tag Game July 09.
- 3⁄4 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- 1⁄4 teaspoon salt
- 2 tablespoons vegetable shortening, cold
- 2 tablespoons unsalted butter, cold
- 1 large egg, lightly beaten
- 3⁄4 cup plain yogurt
Directions See How It's Made
- Heat oven to 400 degrees.
- Mix flours, baking powder, baking soda, pepper, and salt in mixing bowl. Cut in shortening and butter with pastry blender until mixture resembles oatmeal. Add egg and yogurt; mix with fork just until dough comes together.
- Turn dough out onto well-floured surface and knead gently about 8 turns. Roll or pat dough 1 inch thick. Cut out scones, using 1-1/4" round cutter. Place 1/2 inch apart on nonstick baking sheets.
- Bake scones until puffed and golden brown, 12-15 minutes. Transfer to rack and let cool several minutes before serving.