Tuesday, March 19, 2013

Lemon Yogurt Scones


When I think of scones, I think of a dry biscuit that is heavy like a rock.

The secret to enjoying scones are EATING THEM WITHIN 2 HOURS OF BAKING THEM. Otherwise, don't bother.
Scones go stale very quickly.

They truly are amazing to wake up to. A nice hot buttermilk scone w/ your morning tea or coffee.
Am I in England?

These scones will change the minds of scone haters out there.
No dry, heavy pastry here.

This recipe uses plain yogurt, instead of buttermilk or heavy cream in the recipe, and it makes the world of difference.

These scones are light and airy, and with the vanilla lemon glaze, you will be the queen of the bake sale.


Lemon Yogurt Scones w/ Vanilla Glaze (loosely adapted from Dinner with Julie):

2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup cold butter (one stick), cut into chunks
3/4 cup plain yogurt, thinned w/ milk (I used Dannon lowfat)
1 large egg
1 tsp. vanilla
zest of a lemon
extra milk or cream, for brushing (optional)
coarse sugar, for sprinkling

Vanilla glaze:
1 cup icing sugar (confectioner's sugar)
1 Tbsp. milk or cream
1/2 tsp. vanilla or vanilla bean paste
1 tsp of fresh lemon juice

Preheat oven to 400F.

In a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Add the butter and blend it with a fork, whisk, pastry blender or your fingers, leaving some lumps no bigger than a pea.

In a small bowl, stir the yogurt, egg and vanilla together with a fork. Add to the flour mixture and stir just until combined. Pat the dough out about an inch thick on a parchment-lined sheet and cut into rounds or pie wedges; brush with milk or cream and/or sprinkle with sugar.


Bake for about 20 minutes, or until golden.

*During the last 5 minutes of baking, open the oven, and run a sharp knife into the cuts you previously made to separate the slices, or they will all fuse together.
Put back in the oven for the duration.

To make the glaze, whisk together the icing sugar, cream and vanilla; drizzle it over the scones while they’re still warm. Makes about 8 scones.

Eat them right away and give them away to your neighbors to enjoy, like I did!


:) Delish.

10 comments:

Anonymous said...

These sound fabulous!

Icing sugar = confectioner's sugar. (I still remember wondering about the difference between caster sugar (granulated sugar) and icing sugar in UK recipes.)

Ciao Chow Linda said...

Your scones look beautiful Stacey. To avoid that rock-hard tendency as they sit around, I freeze them. They're especially nice to pull out and reheat (minus frosting of course) when guests stay overnight.

Joanne said...

Good to know about the scones! I rarely ever make them because they always end up so dry...but now I'll just freeze them and bake them off as needed! Love the lemon yogurt flavor combo...so refreshing in the morning!

Christine said...

I do the same! If you freeze same day you bake they stay delicious!

AdriBarr said...

The scones sound wonderful. I enjoy lemon flavor in breakfast breads and tea time foods. And yogurt imparts a nice tang and tenderness. I'm with you on the "2 hour rule." Great post!

Melbourne Girl said...

I'm going to try these because they look fab!!! but also becauee your scones appear to be a lot different than the ones we make here in Australia.

Ours are usually light and fluffy and we fill them with jam and cream and devour them for afternoon tea.

I like this lemon version though coz I love tangy stuff

Lesley
xx

Bites from life with the barking lot said...

These look wonderful. I love scones, but never bake them. I'll try these soon!

Anonymous said...

Leslie:
If you want to freeze scones, try preparing and cutting the dough, then freezing it raw. Put them in the fridge to thaw the night before you want them. Then bake them in the morning. I do this often with both cookies and scones.

Oui Chef said...

Now this is MY kind of breakfast treat. Gonna pull together the ingredients and enjoy some this weekend.

Catherine said...

I made some lemon scones with cream, and no icing and heated them up for a few days afterwards, served with butter and raspberry jam for breakfast. But of course they are better freshly made. I am more likely to have yogurt in my fridge than cream, so am trying these this weekend.