Basic dough recipe
You can make this simple recipe for scones in no time at all. Add a sweet ingredient to make a delicious, warm breakfast to go with a hot cup of coffee. Or add a savory ingredient(s) to make the perfect accompaniment for any meal.
You don’t need any fancy equipment. I mix up this dough by hand. It forms a sticky dough that is kneaded together just until combined. Then gently work in your additions, cut and bake.
With the substitution of yogurt, this is a healthy recipe you can feel good about serving.
Try them – you’ll wonder why you’ve been relying on packaged mixes. From start to finish, 30 minutes!
- 2 cups all-purpose flour
- 1/2 cup of white or natural sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- 5 tablespoons butter, chilled
- 1/2 cup plain yogurt
- 2-4 tablespoons milk, depending on consistency of dough
- cinnamon, natural sugar crystals for garnish
I added blueberries and 1 tablespoon of lemon zest to my batter to make them lemon-blueberry.
You may add the following ingredients (or whatever you have on hand) to make them your own:
- 1 to 1 1/2 cups of firm, fresh fruit (strawberries, blueberries)
- 2 apples, peeled, cored and grated
- 1 cup of shredded cheddar cheese and 1/2 cup chopped chives
Preheat oven to 425 degrees, grease and line a cookie sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
Cut in butter until crumbly.
Add yogurt and milk to dry mixture to form a soft, sticky dough. You may also add any ingredients now that won’t get smashed.
If you’re adding fruit, form the dough first, then divide into 2 pieces and gently fold in the fruit.
Turn dough out on to a floured surface and gently need until dough and ingredients are combined; DO NOT overwork. Dough WILL BE sticky.
Form one large or two small rounds of dough. Cut large round into 8 or small round into 4 triangle-shaped scones.
Please on parchment-lined baking sheet. Sprinkle with cinnamon and sugar.
Bake for 15 minutes until golden brown.
Cool slightly before serving. Serve with a modified butter, if desired.
*I added lemon juice and honey to my butter when I made these lemon-blueberry scones.