I would like to start this post with a few things. Yes..I’m back, went on a little hiatus, and work has been ‘kicking my butt busy’ along with pounding some pavement again (finally) lately. Even more so though, I want to tell all of you to hug anyone that is Scottish. Seriously. Hug them, and thank them for scones, the walk away. Scones are a Scottish quick bread with commonly wheat, oatmeal or baking powder and served with tea (or in my case…coffee with breakfast). They’re called scones because they normally start out as a large circle but then are sliced into triangles are squares. These quadrants are called scones. You won’t find too many of these flowing around in recipe books. Recipes for these are traditionally passed around on paper between family and friends of those best tested. (you’re welcome for the history lesson)
So ONCE AGAIN, Annie’s got me. She’s only ever let me down once in a recipe. Besides that… I bow to her kitchen skills any day of the week, and this one is no different. This recipe is at the current NUMBER ONE spot on my favorites list. I’d never attempted scones before, so let me just state that I’ve been missing out for about 26 years… royally. I guess I always thought they would be more complicated. Who knows maybe a more classic recipe is…but it is supposed to be a ‘quick bread’ so it shouldn’t be that crazy hard, right?
I made these late night last week, and they smelled like breakfast, but are definitely (i tested) one of those flip flop foods that can pass for dessert, or breakfast. Seriously. Make. These… Seriously. There are an endless variety of these you can make (like you would muffins) – so if you’re not a cinnamon roll fan (you should be ashamed and punish yourself) you can definitely opt for a different twist.
Let’s be honest: I think my favorite part of this recipe besides the amazing way these turned out…was the fact that it’s made with yogurt. I love cooking with yogurt. It makes everything just deliciously moist and packed with an extra kick of flavor if you get the flavored kind and not the plain. Recipes always call for plain yogurt, but I say nay. I want pizzazz.
I haven’t been a huge fan of greek yogurt in the past for several reasons, so I was at first a little standoffish to ingredient list here. The consistency and/or flavor is often too thick or bitter for me. BUT- they wanted greek yogurt specifically….so I ventured out and decided to just try a different brand than I had previously… Chopani Blueberry. Go buy it. All of it. Just load up. No joke…. go clear out the shelves at your store. Spurge on the $1 per yogurt here. You get more quantity than regular yogurt and it this particular brand has almost no fat and no sugar. It’s better for you, and you’re mouth will love it and you from now on will spend a dollar instead of fifty cents. Yes. That good.
Since we’re being honest… I have to confess that I actually started eating the yogurt….and then came out short of the appropriate quantity for this recipe. Recommendation: buy one yogurt for you, and one for your scones. Oops. I also may, or may not have licked the yogurt bowl. Don’t tell.
I had so much fun doing these, and I’m pretty sure my favorite ballers at work had fun eating them. I kept a secret stash for little munchkins and they were asking for them every morning all week. This one is a definite keeper!
Here’s the recipe with my changes, but here’s Annie’s if you want it.
Blueberry Cinnamon Scones: Yield 12
For the dough:
8 tbsp. (1 stick) unsalted butter, frozen whole
½ cup milk
½ cup low-fat greek yogurt Blueberry
1 cup all-purpose flour, plus more for dusting the work surface
½ cup sugar, plus extra for sprinkling
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest
2 tbsp. unsalted butter, melted
For the filling:
Milk or cream, for brushing
3 tbsp. sugar
¾ tsp. ground cinnamon2/3 cup chopped pecans, toasted
2 tbsp. melted butter
Coarse sugar, for sprinkling (optional)
For the glaze: After you glaze, dust with your cinnamon and sugar shaker that I KNOW you keep in the cabinet for cinnamon toast.
3/4 cup confectioners’ sugar
1 tsp. vanilla extract
3 tbsp. milk
- Adjust an oven rack to middle position and preheat to 425˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Grate the frozen butter on the holes of a large box grater. (I like to use my food processor for this – fast and easy.)
- Whisk together the milk and yogurt in a medium bowl; refrigerate until needed. Combine the flours, ½ cup sugar, baking powder, baking soda, and salt in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated
- Add the milk mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dry ingredients have been mostly incorporated.
- Roll the dough into a 14-inch square. Fold the dough into thirds like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 6-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
- Return the dough to the floured work surface and roll into an approximately 10-inch square. Lightly brush the surface of the dough with milk or cream. Whisk together the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly over the dough. Layer with the toasted pecans and cinnamon chips. Roll the dough up into a tight log. Lay the log seam side down on a cutting board. Use a sharp knife to slice into 10-12 round discs. Place the shaped scones on the prepared baking sheet. Lightly brush the top of each scone with melted butter and sprinkle with coarse sugar. (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.)
- Bake until the tops and bottoms are golden brown, 12 minutes (about 20-22 if baking from the freezer). Transfer to a wire rack and let cool at least 10 minutes. In a small bowl, combine the confectioners’ sugar, vanilla, and milk. Whisk together until smooth, adding additional milk or sugar to reach your preferred consistency. Drizzle the glaze over the scones. Serve warm.