Greek Yogurt Scones

I decided that I had to make scones that my friend talked about on facebook.  I am all about trying every recipe for scones but her's used Greek yogurt and I didn't have any.  When I got a deal on Greek yogurt (okay, I got it for free), I wrote my friend Sam an e-mail to tell her that I needed the recipe.  She sent it over immediately.  Thanks Sam!!

I made them the next day and they were wonderful! They were easy to make and didn't use any milk which is a nice change from my regular recipe.  I got out all the ingredients (which extra yogurt since I didn't know what I needed when I bought it).

Then, I mixed all of the dry ingredients in the mixing bowl.  I added the frozen butter which I probably won't use next time.  I didn't cut it up and the pastry blender wasn't strong enough to take on the butter.

I mixed it until it was fine and looked a lot like the dry ingredients before I even added the butter.  With the pastry blender, it is kind of easy because I go until no butter sticks to the pastry blender.

Then, I mixed the yogurt and the egg in a measuring cup.

 When they were mixed, they were a little more runny.

However, I changed the recipe a little because I like to have the sugar topping on my scones.  I put a little of the egg whites into another bowl while I was cracking the egg.  Of course, if you skip this step, that is fine (or forget as I often do).  Sometime when you get a break, you can use a whisk and beat these until they are frothy so that you can use them to coat the finished scone before they go into the oven.

Mix the chocolate chips (or other toppings) into the mixing bowl.  I used a cup which made them super yummy but you can cut back to 1/2 cup.

I mixed the chocolate chips in with the other dry ingredients and the butter so that they were evenly distributed.  If you forget to add the toppings at this stage, it is fine to add them at the end but it is a little easier to get any of the toppings more even in the batter if you mix them first and it helps without over mixing.

Add the liquid ingredients from the measuring cup to the mixture.

Mix with a fork until blended and then knead a little in the bowl to pull the dough together.  If it is too sticky, add a little more flour until it becomes workable.  It should form a nice ball like this:

Place the ball on a cookie sheet and press out until you get a bigger oval.  This rises so don't worry that your final product will be too skinny but this needs to be thinner in order to cook all the way to the center.

Top with frothy egg whites and it gets shinny coat.  If the dough is too sticky when you are flattening, you can put some of the egg down to help you smoosh without it sticking to your hands.

Sprinkle sugar on top.  I use regular granulated sugar but you can also use a grainier sugar like sprinkles or natural sugars.  The important step that I often miss is scoring the scones.  Cut down the center line first and then cut the slices.  Usually it cuts into 8-10 depending on how much you flattened the dough. I normally have one that is cut in and doesn't have any edges which is my son's favorite piece.

Bake for 20 minutes or until golden brown.  You can see my cuts a little better on this overall picture.  With this recipe, let it settle until it cools off so that the inside can continue to cool.  I am normally not patient but it lead to a perfectly cook scone.

The inside was really fluffy and soft.  My husband was a little leery when he saw the yogurt container and totally changed when he had his first bite.

Everyone had our slice and packed up one for Aunt Kim and she shared with her co-worker.  They both loved theirs too!  The great part is that the leftovers were almost better then the original ones because they were still soft and tasty. 

If you are interested in making them, below is the steps that I did.  I hope that you enjoy them too!

Greek Yogurt Scones

2 c flour
1/3 c sugar
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, cold or frozen
1/2 c Greek yogurt (I used french vanilla)
1 egg
1/2-1 c chocolate chips


Preheat oven to 400degrees.

Combine first 5 ingredients.  Cut butter in with pastry blender (or two forks and use hands to crumble).  Add add ins

In measuring cup, measure yogurt.  Crack the egg and separate a little of the whites into a separate bowl. Mix the rest of the egg into the yogurt.  Stir until smooth.

Add yogurt mix to dry mix with fork.  Knead with hands until dough forms into ball.  Dough will be sticky.

Put on cookie sheet and press down to spread the dough out.  Whisk egg white and put frothy egg whites on top of the dough.  Top with sugar.  Cut into 8-10 wedges.

Bake until lightly browned, about 20 minutes. Cool because the inside cooks a little more so you need to let it set.

Shared at Church Supper and Homemade Mondays