I am not English but every once in a while I love treating myself to these tender, moist and absolutely wholesome scones. They are perfect for breakfast or a tea-time snack.
I have tried different scones recipes and I must say this one is a keeper. It has the right amount of everything. Not too sweet, not too buttery and requires just a handful of ingredients.
I have a sweet tooth so I always find myself adding scoops of raspberry jam or honey. ￼
WHOLE WHEAT YOGURT SCONES.
2 cups whole wheat pastry flour
1/4 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
2/3 cup plain Greek yogurt
1 egg, lightly beaten
3/4 teaspoon pure vanilla extract
Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
The recipe called for a food processor but I just did everything manually used a fork, making sure all ingredients are combined well.
Measure the flour, brown sugar, baking powder and salt into the bowl.
Add butter to the dry ingredients and start mixing until combined well.
Make a well in the center and add in the yogurt, egg and vanilla.
Stir gently until just combined.
Transfer the dough to a floured surface and knead for about a minute. Make sure you do not overwork the dough.
Pat the dough into a disk and cut it into triangular wedges. In my case I used a small cup.
Transfer the wedges to the prepared baking sheet
Brush the scones with butter.
Bake for 18 to 20 minutes.
Until a toothpick inserted in center comes out clean and the tops are light golden brown.
Serve scones warm. I love mine with cream cheese and Raspberry Jam.