August 12, 2018

Yogurt scones


For the recent Royal afternoon tea I decided as usual to make scones, as an afternoon tea without scones is not a real afternoon tea. I used with recipe on scones with cranberry and orange as starting point turning it into a classic version without any flavour addition in form of cranberry and orange.

These scones were served together with butter, strawberry-apple jam and a gooseberry curd made from red gooseberry.

I had Greek-style yogurt in my refrigerator, so therefore I used this type of yogurt. However, you can easily make these scones with a normal plain yogurt or thick milk. I think you can use what type of fermented plain dairy product, which you have in your refrigerator, so there is no need to buy a special type of yogurt for baking these scones.

Orange & Cranberry Scones: 9-10 scones
  • 350 g wheat flour
  • 1 teaspoon baking powder
  • 85 g sugar 
  • 85 g butter - diced into small pieces
  • 175 g plain Greek-style yogurt - yogurt without addition of neither sugar or fruit
  • egg wash
  1. Heat the oven to 200'C.
  2. Cover a baking tray with baking parchment. 
  3. Mix the flour, baking powder and sugar together in a mixing bowl.
  4. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
  5. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
  6. Roll out the scone dough in a thickness of 2 cm.
  7. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
  8. Turn the scone up side down, when it is placed on the baking tray.
  9. Let the scones raise for 15-30 minutes prior to baking.
  10. Before making, brush the the top of the scones with egg wash (only the top, as this affect the raising of the scone during baking). 
  11. Bake the scones at 200'C for 15-20 minutes, until golden.
  12. Cold down prior to serving.

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