I’ve been trying to rotate the posts I put up. Healthier food one week….not as healthy, but still delicious the next week. For this week, it’s time to share a wonderful breakfast treat! I saw this recipe on Annie’s Eats, one of my favorite food blogs, and I knew I would really enjoy it. The steps are a little more complicated than scones usually are, but it’s definitely worth it. These scones come out moist and fluffy and delicious. I also froze half of what I made, and they are just as good baked straight from the freezer.
I adapted Annie’s recipie slightly. I didn’t include pecans or cinnamon chips in the filling (because I didn’t have any) and I omitted the glaze. I like them more plain. I’ll post directions for the glaze below.
Enjoy! And thanks for reading.
1 stick unsalted butter, frozen whole
1/2 cup milk
1/2 cup greek yogurt
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
Little bit of milk or cream, for brushing
3 tbsp. sugar
3/4 tsp. ground cinnamon
2/3 cup chopped pecans (optional)
1/4 cup cinnamon chips (optional)
1 cup confectioner’s sugar
1 tsp. vanilla extract
2 tbsp. milk
1) Preheat the oven to 425F and line a baking sheet with parchment paper.
2) Grate the frozen butter. I use my food processor, but you could also use a grater.
3) Whisk together the milk and yogurt, keep in the fridge until you need it. Combine flours, sugar, baking powder, baking soda and salt in a bowl. Add the grated butter to the flour and use your hands to cover all the pieces of butter with flour.
4) Using a spatula to combine, add the milk/yogurt to the dry ingredients. Place the dough on a floured surface. Knead a few times, until all the dry ingredients have been worked in.
5) With a rolling pin, roll the dough into a 12 inch square. Fold the dough into thirds, like you would fold a letter. Then told the short ends of the dough into thirds, until you have a little square. Put it on a floured plate and let chill in the freezer for 5 minutes.
6) While the dough is chilling, combine the filling ingredients in a small bowl (don’t combine the milk/cream).
6) After the dough is chilled, roll it out into a 10 inch square. Brush the milk/cream on a dough. Sprinkle the filling evenly over the dough. Roll the dough up into a tight log and place the log, seam side down. Cut the log into 8 rough discs.
7) Place the discs on the baking sheet and brush the top with melted butter and sprinkle with sugar. Bake until golden brown, about 16-20 minutes. Let cool on a wire rack.
8) If you want to glaze them, combine the glaze ingredients with a whisk. Drizzle over the cooled scones.
Adapted from Annie’s Eats
Work in progress!