1 day ago
Tuesday, March 19, 2013
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
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!