I like to serve special breakfast recipes to my family and friends so am always looking for easy, delicious recipes everyone will love. On one particular snow day, I stumbled across this easy recipe for homemade scones and decided to give it a try.
I had never made homemade scones before and was pleasantly surprised by how easy they were to make. A few simple ingredients and I was intrigued by the addition of yogurt. It turns out that it is the secret to making soft scones. Yogurt. Who would have known?
After tasting the scones, warm from the oven, I decided that this recipe was a keeper. Normally, scones are a dense pastry. The addition of yogurt made these scones the lightest and fluffiest scones I’ve ever tasted. Also, the sugar topping is a nice surprise addition and much easier to work with than a glaze.
Featherlight scones have become a staple in my recipe box. The original recipe made 8 scones but I turned them into smaller scones that serve 16. I often bake a batch for now and freeze some for later. These scones freeze beautifully which make them a great company breakfast meal. Make them ahead of time, freeze, and warm briefly in the oven for a delicious, no-fuss breakfast treat.
I like to eat these scones warm with my homemade blackberry jam. They are also tasty topped with butter and cinnamon sugar. Whether there is snow on the ground or not, these scones make a delicious, breakfast treat.
Here’s my recipe for homemade featherlight scones – or as I like to call them, the softest scones recipe you’ll ever make. I enjoy theses scones just as much in the heat of summer as I do in the cold of winter, so don’t wait to give these scones a try!
3 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter or margarine
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
2 teaspoons milk
In a bowl, combine flour, baking powder, baking soda and salt. Cut in butter (with knives or hands) until mixture resembles coarse crumbs. Stir in egg, yogurt and vanilla, just until combined. Turn dough onto a floured surface; knead 6 to 8 times. Divide dough in half.
Roll one section of the dough into a 9 inch circle. Cut into eight wedges. Place cut scones on a baking sheet, close but not touching. Repeat with the remaining half of the dough. Brush tops with milk. Sprinkle lightly with sugar.
Bake at 425 degrees for 12 to 15 minutes or until golden brown. Serve warm. Enjoy the softest scone you’ll ever eat!