Hubby is home! Yesterday we had a low key day and went for a quick visit to the National Gallery. As we were roaming through the galleries, a still life caught Omar’s eye – buttery scones. “Can you make these?” he asked. Ask, and you shall receive!
It has been a while since I last made scones so I thought I’d give it a try. Since we still have some cranberries that I froze from Christmas time in our freezer, I decided to throw those in too!
A day later and almost half of the scones are gone. They were moist, crumbly, and slightly astringent from the yogurt. Success! I didn’t ice the scones, but you certainly can with some plain icing made with confectioners’ sugar and milk.
½ cup plain yogurt (I used Greek yogurt, but any kind should work)
¼ cup milk (I used skim)
1 teaspoon vanilla
2 ¾ cups flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, cold and cut into small pieces (1 stick)
1 cup coarsely chopped cranberries (fresh or frozen)
½ cup sugar
zest from 1 orange or tangerine
Pre-heat oven to 375 degrees. Beat yogurt, egg and vanilla in small bowl and set aside.
In a large bowl, measure flour, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas using a pastry cutter or food processor. If using a food processor, pulse the dough about 10 times. Mix in cranberries, sugar and orange zest. Add the wet ingredients to the flour and cranberry mixture and stir until soft dough forms.
Using your hands, form the dough into a large ball and place on floured surface. Knead about 10 times Pat into two circles about 1 inch thick, place on a cookie sheet lined with parchment paper.
Score the tops of both circles to make 8 wedges on each circle of dough If you prefer individual scones with a hard/crusty outer shell, you can also cut the circles into wedges (rather than merely scoring the dough) and bake.
Bake for 18-20 minutes.