My Favorite Scones
/Happy 2020!
Once again heading into the Christmas season I went MIA from the blog, there’s just too much to be done, eaten, seen, and experienced!
I closed out 2019 by getting to show my husband America for the first time ever, and more importantly, my hometown! It was a blast traveling home for Christmas, and busy. Every year it seems to get a little bit harder to say goodbye.
2020 started out completely uneventful, we were flying somewhere over the Atlantic Ocean and we don’t know when or where we were when the new year happened. It just did. I think 2020 is going to be a good year, though, if nothing else, it’s a great number, right?
I must confess, I was a bit nonplussed at the seeming coincidence of seeing photos of not one, not two, but several 20’s or Gatsby themed New Year’s parties. The movie came out several years ago, guys, why the big comeback? … It took seeing someone’s post on fb about entering the roaring 20’s again for it to click for me. I can’t help it, guys, I’m just not always the brightest bulb in the case.
However, our vision is 2020 and it is roaring and all those good things, so let’s get rolling. Rolling scones. I mean, these scones don’t have to be rolled, it just sounds like the band…;)
Now. This scone recipe is not just any recipe I am about to share with you, no no no. This is my favorite scone recipe, and I like/use several different scone recipes, so this is saying something.
Like these coconut scones, which are pretty darn delicious.
And these Orange Chocolate Chip Scones. YUM.
But. This scone recipe to beat all scone recipes (opinion) is so versatile, you can make just about any flavor you can think up! It’s also quite forgiving, which makes your scones turn out great every single time. Pictured are cranberry orange scones, but I will give you more flavor ideas and a launch pad to create your own flavors after the basic recipe!
I know, I know, calm down, this is all a lot to take in. The best scone recipe ever PLUS so many different flavors?? What is it, Christmas or something? No, but I decided to start the year off right with one of my favorites recipes (and I’m not even talking just in the scone category! Gasp.) and extending an olive branch for having ignored the inter webs for a bit longer than intended. (It was the eggnog, you guys!)
Ok, scones, let’s go!
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Recipe adapted from allrecipes
My Favorite Scones
Makes 12 scones
Ingredients:
For the Scones
1 cup / 225g plain yogurt
1 tsp baking soda
4 cups / 480g all-purpose flour
1 cup / 200g sugar
2 tsp baking powder
1 tsp salt
3/4 cup / 169g oil
1 egg
1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)
For the Glaze
1 cup / 120g powdered sugar
1-2 Tbsp / 15-30g milk
Directions:
Make the Scones
Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.
In a small bowl, combine yogurt and baking soda; set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add oil to flour mixture, mixing until coarse crumbs form.
Stir in egg, yogurt mixture, and any add-ins just until barely moistened.
Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.
Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.
Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.
Make the Glaze
Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.
Scone Flavors:
Use one of these ideas (they’re all tried and true!) or create your own!
Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.
Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.
Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.
Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.
Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.
Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.
Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.
Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.
Jenny’s Notes
In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt.
If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.
Jenny's Favorite Scones
ingredients:
- 1 cup / 225g plain yogurt
- 1 tsp baking soda
- 4 cups / 480g all-purpose flour
- 1 cup / 200g sugar
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup / 169g oil
- 1 egg
- 1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)
- 1 cup / 120g powdered sugar
- 1-2 Tbsp / 15-30g milk
- Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.
- Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.
- Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.
- Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.
- Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.
- Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.
- Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.
- Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.
instructions:
How to cook Jenny's Favorite Scones
- Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.
- In a small bowl, combine yogurt and baking soda; set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add oil to flour mixture, mixing until coarse crumbs form.
- Stir in egg, yogurt mixture, and any add-ins just until barely moistened.
- Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.
- Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.
- Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.
- Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.
NOTES:
Calories
397.79Fat (grams)
15.22Sat. Fat (grams)
1.33Carbs (grams)
60.11Fiber (grams)
1.47Net carbs
58.64Sugar (grams)
28.27Protein (grams)
5.78Sodium (milligrams)
401.65Cholesterol (grams)
16.82
