My mom makes fabulous yogurt scones that have been a family favorite forever. Unfortunately the recipe calls for self raising flour which I never remember to buy since this is the only recipe where I would use it.
While browsing through cookbooks over my morning tea ( a favorite pastime) I found this recipe for scones using yogurt in The Olive Harvest Cookbook by Gerald Gass. The book is worth owning for the gorgeous pictures. Besides, captain Jack and I have long dreamed of groves of olive trees…
But back to business. The recipe is described as a butterless, more cake-like scone. In a deviation from my mom’s it takes some dried fruit. Never one to believe that less is more in baked goods, I also added 1/2 cup of mini choc chips I found in the back of my crisper drawer. I only had Greek yogurt, so I had to add a tablespoon of milk with the wet ingredients. While it is not my mom’s, it is pretty good – definitely worth a repeat. It is much quicker and easier than anything involving tiny bits of butter mixed into flour… I would leave out the chocolate next time.
Here it is, with my modifications.
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup sugar
3/4 cup dried fruit (raisins, currants, blueberries, dried cherries etc) and 1/2 cup chocolate chips (optional)
1 cup plain yogurt (add 1 tbsp milk if using Greek yogurt).
1 large egg
2 tbsp canola oil
Preheat oven to 425F.
Sift together dry ingredients in a large mixing bowl.
Stir yogurt, oil and egg together in smaller bowl. (Optional: get egg from refrigerator and drop on floor, splashing as far as possible. Clean floor, get another egg. As I said, entirely optional.)
Fold wet ingredients into flour mixture. Turn onto a lightly flour surface and knead gently. Divide into two pieces, press into circles about 10 inches in diameter and 3/4 inch thick.
Slice circles into 8 wedges and transfer to ungreased cookie sheet.
Bake 15 minutes until golden, transfer to a wire rack to cool.
Serve warm with homemade jam.