Some folks have asked for chocolate chip scones, others for berry scones, still others for cinnamon-raisin. The thing I like about my scones recipe is that it is perfectly suited to any of these twists, and its light, moist, semi-sweet crumb makes it the ideal recipe for breakfast, tea or dessert.
What you add to this delicious scone recipe is up to you (or what you have on hand).
As with many of my baking recipes, yogurt is a key ingredient for sustainable moisture, but it shouldn’t be overlooked for flavor as well. There is just no reason to use plain yogurt in a baking recipe! Take advantage of the opportunity to liven up your creations by experimenting with yogurt flavors (piña colada yogurt anyone?!), and try some of the great new coconut or soy yogurts out there if you are avoiding dairy.
Whatever your twist, be sure to try this amazing recipe – you’ll wish you’d discovered it years ago! It has become my go-to breakfast-in-a-hurry recipe, as it takes only 5 minutes to whip it up and 12 minutes to bake. It almost takes all the fun out of our crazed morning routine of scrambling to get the kids to the bus stop on time! (Ok, even though breakfast is ready, my kids still somehow wind up racing to the corner with untied shoes and unzipped bookbags!).
This week scones made it into our routine with the addition of succulent fresh-picked white peaches. What will yours look like?
Preheat oven to 400°F.
Whisk together all dry ingredients in a large bottom bowl. Cut shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs and yogurt. Gently fold in fruit, nuts, chocolate chips, etc.
Turn dough out onto a clean counter or pastry mat dusted with Jules Gluten Free™ All Purpose Flour. Pat into a rectangle to a thickness of about ¾ inch. Cut into triangles with a bench scraper or butter knife. Place onto a parchment-lined baking sheet and brush the tops with butter or non-dairy substitute (optional) and sprinkle with a pre-made cinnamon and sugar mixture. Bake for 8-10 minutes, just until the tops are lightly browned. Do not overcook!
(*Note: if using fresh cut fruit like peaches, the dough will be much wetter and more difficult to pat out and cut – if the dough is very wet, simply dollop large spoonfuls of dough onto the parchment-lined baking sheet for “drop biscuit” scones like the Cranberry-Pecan Scones pictured above. Bake as directed above).
Makes approximately 12 scones.