Adding a little bit of whole milk yogurt gives these scones moisture, setting them above old fashioned regular scones! This recipe is super versatile, so try adding some of your favorite ingredients.
Yield: 6 large scones
4 cups All Purpose Flour
3/4 cup Sugar
2 tsp Baking Powder
2 tsp Salt
1 stick or 1/4 lb Unsalted Butter
1/2 cup Whole Milk Chobani Greek Yogurt
3/4 cup Heavy Cream
1/3 cup Fresh Orange Juice
For Rosemary White Chocolate:
1/2 tsp Finely Chopped Fresh Rosemary
1/2 cup Dulce White Chocolate, broken into pieces
For Blueberry Fennel:
1/2 cup Dried Blueberries
1/2 tsp Fennel Seeds, toasted
3/4 cup Dried Apricots, rough chopped
3/4 cup Chocolate Disks
In the bowl of a stand mixer fitted with a paddle attachment combine dry ingredients, including sugar.
In a separate bowl whisk together yogurt, cream and orange juice.
Mix butter into dry ingredients, until crumbly.
Drizzle in wet ingredients until dough begins to form. and add whichever flavor option ingredients you’ve chosen and combine until dough forms.
Press dough into one third of a sheet tray, lined with parchment paper, and place into the refrigerator. The dough should be at least an inch thick. Refrigerate for 45 minutes, so the dough is firm and cuttable.
Preheat oven to 350 degrees
Cut scones into squares and brush the top with heavy cream and sprinkle with sugar.
Bake for 40-45 minutes, until golden brown and firm.