Scones
I learned this technique for scones from Seattle’s Macrina Bakery’s cookbook and it quickly became my go-to scone recipe. Instead of using butter, like most scone recipes do, these scones use whipped up heavy cream, just barely folded into the flour mixture, resulting in unbelievably tender and fluffy pastries. I add a bit of yogurt in for a bit more tang, which helps lack of salt.
If you double this recipe, instead of forming a circle, you’ll want to form the dough into a rectangle and cut into 12 to 14 squares or triangles. Or, make it even easier by making drop scones.
Ingredients
- 1 3/4 cup (210 grams) all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon sodium free baking powder
- 1/8 teaspoon Lite salt
- Zest from 1/2 lemon
- 1/8 teaspoon ground allspice
- 1/2 cup berries or other fruit cut into small pieces
- 1 cup heavy cream
- 1/4 cup yogurt
- 1 egg whisked with 1 tablespoon water
Preparation
Preheat oven to 350F.
Whisk together the flour, sugar, baking powder, salt, allspice and lemon zest in a large bowl. Toss in the fruit pieces and stir to coat.
Whip the heavy cream to soft peaks. Add the yogurt and whip for another 10 seconds. Then fold ½ of the whipped cream into the flour mixture. Then, fold in the remaining whipped cream, until all the flour has been moistened.
Turn the mixture onto a lightly floured surface and use clean hands to form the dough into a circle about 1 inch thick. Cut into 8 triangles, like pie slices. Place on a parchment lined baking sheet with about 1/4 inch between the triangles. Brush the tops of each slice with the egg wash.
Bake for 20 to 25 minutes until lightly browned on top. Let cool before eating.