Fluffy, light, delicate AND easy to make? These are a sure-fire way to get bonus points for breakfast or at teatime!
Yes, this scone recipe makes wonderful, delicate scones – EVERY TIME! And it only takes a half hour to make – a perfect amount of time to make sure your oven is warm. These scones are great to have on a cold Sunday morning with a piping hot latte, or as an afternoon delight with blood-orange black tea.
One of the best things about this recipe is that it is small and and can be modified to use what you have in your cupboard. Try walnuts and cranberries instead of chocolate and oranges. Also, you will see, this recipe calls for yogurt with a teaspoon of white vinegar because I always have those on hand. But, you could use milk and vinegar, or, as the original recipe called for, buttermilk instead.
(makes six scones or 12 mini scones)
2 tablespoons granulated sugar (plus a generous pinch for dusting)
2 teaspoons orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
6 tablespoons cold butter cut
1 large egg yolk (save the white to brush the tops)
1/4 cup plus 2 tablespoons cold plain yogurt (or milk)
1 teaspoon of white vinegar
1/2 cup dark chocolate chips (or anything else you may have, such as nuts, dried fruit, etc.)
Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silpat and set aside.In a mixing bowl, sift together flour, sugar, orange zest, baking powder, and baking soda. Cut in butter until mixture resembles coarse meal – I use my fingers to rub the butter and dry ingredients together. Place in the fridge to keep cool.In a separate small bowl, combine the yogurt (or milk) with the vinegar and wait for 2 minutes to allow it to sour. Next, incorporate the egg yolk, beating lightly with a fork. Add your liquid mix to the dry ingredients, stirring just enough to incorporate together. Mix in the chocolate chips.
Turn rough dough onto a floured board. Gently knead (about 15 times) until it forms a loose ball. Roll or pat out into a 1-inch thickness. Cut into 6 small pie-shaped pieces and place on the prepared baking sheet allowing an inch of space between each piece. (Alternatively, form two loose balls, flatten and cut each one into six pieces for mini scones). Brush the tops of each piece with egg white and sprinkle with a fine dusting of sugar.
Bake at 425F for 12-15 minutes until tops are deep golden brown. These are best when served immediately but will last a few days in sealed tupperware, once fully cooled. Serve plain or with butter and jam options.
(Thanks to Joy the Baker for the inspiration for this delightful recipe!)