Scones are a beautiful thing. Not quite a biscuit and not quite a muffin. It’s a bit like the best of both worlds. And with a spot of jam they are delightful (Yeah, that sounds entirely too cheery to me too.)
Enough of that nonsense, let’s make some scones…
3 cups all purpose flour
1/4 cup sugar
6 tablespoons room temp unsalted butter
1 1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt (I used vanilla)
1 egg lightly beaten
3/4 cup dried cranberries
Mix the sugar and the flour then using a fork or a dough mixer, mix butter into the dough till it appears like rough meal. Add the baking soda and powder and mix again. Finally add the yogurt, egg, and cranberries and mix till it comes together.
Turn out onto a lightly floured surface and knead only till it comes together. Once kneaded, roll out the dough to roughly 3/4 to 1 inch thickness. Using a bench knife you can cut the dough in triangles or use a biscuit cutter and cut out disks.
I turned the excess two more times to make sure I used as much of the dough as possible. As long as you don’t work it too much they will still be light and flaky.
Place on a baking sheet and cook at 400 degrees for 10 to 15 minutes. You want the bottoms to brown and the tops to come out slightly browned.
I cooked mine for about 12 minutes and they went a bit further than I normally like. But the insides came out perfect. Even with the richer color the flavors were still great. You don’t have to use cranberries. You can use just about any fruit or nut you want for the scones. In the past I have used blueberries.
Time for a pint…
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