Wednesday, January 14, 2009

Honey-Yogurt Scones

The Fiddlehead Restaurant, which I mentioned back in this post, had a fantastic bakery. The food there was also very good, but the bakery was where it was at. In particular, their scones were to die for. When my good friend Hannah (she also gets credit for the Moosewood Cookbook from the Broccoli-Cheddar Pie post) sent me their cookbook for the holidays, I flipped right to the baked goods section to make sure it was there. Sure it enough, there they are. I made two batches, the first without anything extra and the second with wild dried blueberries instead of currants. The first set didn’t have anything in it because I just wanted to make them so badly and didn’t have any of that stuff available. The second batch was made a little later when I realized that the 6 I had made were not going to make it over to my friend’s house and I wouldn’t be able to share.

These are ridiculously easy to make. All told, it takes about half an hour and then you have warm, yummy scone goodness to eat. I will be making these in a bunch of new varieties soon. They are that good.

Honey-Yogurt Scones from The Fiddlehead Cookbook:

Makes 6 scones

4 Tb. butter
1 Tb. honey
½ c. plain yogurt (substitute sour cream or buttermilk if necessary. I used Nancy’s yogurt because it’s just so good)
1 egg
1¼ c. unbleached white flour (for delicious nutty flavor, decrease to 1½ c. flour and add ¼ c. graham flour. I did not do this)
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¼ c. dried currants, dried cherries, pecans, or raisins. Or wild blueberries! Thank you Trader Joe’s!
1 egg, beaten (optional. I didn’t do this because I don’t like my scones shiny).

Preheat oven to 400 degrees and place rack in center of oven.

Melt together butter and honey in a small glass bowl in microwave, or in a small pan on stove over medium heat. Remove from heat and whisk in yogurt and egg. I did the latter as I don’t have any glass bowls and I like doing stuff on the stove anyway.

In a medium size mixing bowl, sift together flour, baking powder, baking soda, and salt (or just mix them together…I don’t have a sifter.) Stir in blueberries. Pour egg mixture over flour mixture and, using a fork, very gently cut together until dough is beginning to come together but is not quite completely combined.

Turn out onto a lightly floured surface and gently pat into a 6-inch circle. Fold dough in half and pat out again. Repeat two or three more times, taking care not to over work or knead the dough. Pat into a 1-inch thick circle (about 6 inches in diameter) and cut into 6 wedges. Place on an ungreased baking pan. Brush lightly with egg (optional) and bake for 12 to 15 minutes, until puffed and golden brown.

Remove from oven and serve immediately with lots of butter and homemade jam. Try not to eat them all at once.


KJ said...

I am a little bit fascinated by US scones. I think they are different to what we would call scones here in Australia. I am very tempted to try these so I can see the difference for myself.

Rebecca Chernay said...

That's very interesting. I hadn't thought about how scones could be different depending on where they are from. I hope you are not disappointed with these. I found them to be quite tasty.

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