Quick Yogurt Scones
Easy to make with staple ingredients, these scones are wonderful for breakfast or with a nice cup of hot tea or coffee. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Diggin' Up Scones" :)
- Ready In:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 6 tablespoons cold margarine
- 2 tablespoons brown sugar
- 1 1⁄4 cups plain low-fat yogurt
- 2 eggs
- 1⁄2 cup raisins
- Preheat oven to 400 degrees. Grease a large baking sheet.
- Sift together the flour, baking powder, baking soda, and salt With a pastry cutter, cut the flour mixture together with the cold margarine and brown sugar until well blended.
- In a small bowl beat together the yogurt and 1 egg. Pour into the pastry mixture. Add raisins and stir just until mixed.
- Drop by rounded 1/4-cup measures onto the prepared baking sheet. Beat remaining egg and brush onto tops of scones. Bake for 12-15 minutes. Serve warm.
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Photo may be seen here (in the Savor gallary): www.annacia.com. No doubt about it, these yummy scones are quick to make. Instead of the raisins I added a very healthy tbsp of Extreme Dark Drinking Chocolate to the dry ingredients. I should say too that I used a very thick Greek yogurt and needed to add about 2 tbsp of milk in order to get everything mixed. I had no problem with the soda coming through to strong and I think you need it if baking with yogurt, buttermilk and such. They came out delicious. :D
Just flashed off this recipe to try it. I've made Yogurt scones before but these are first rate.<br/>Not too much sugar and I made a half batch using low cholesterol spreadable butter and a mixture of Barleycorn Flour White Flour and Einekorn Flour which is an ancient wheat variety.<br/>They turned out superb. The soda didn't make them bitter and I used Gluten free Baking Powder which I keep for when we have a guest who has Coeliac disease. The only way to eat these is the British way, so no biscuit crunchies here! Sliced in half when still warm, buttered and then sugar-free Strawberry Jam and topped with a lower fat substitute than Cornish Clotted Cream, so I used low-moisture Greek Yogurt dolloped on the top.<br/>Utterly delicious. These could win medals. Thank you for posting the recipe. A print-out goes in my home baking folder for sure. Yum flippin' yum!
A good recipe and I am glad to have found it. The first time I made it to recipe but omitted raisins as we avoid sulphites and I used butter. The only issue I had was the baking soda flavor came through. Since then I have made them omitting the baking soda and increasing the baking powder to 1tbs and omitting the sugar as well. I also prefer them as a rolled out scone/biscuit. Love the use of yogurt in these. Made for Recipe Swap #76 over at Australia/NZ Forum!