Actually the title to this post is a little miss leading. We did not in fact have coffee with our scones. Epic fail on my part letting us run out of coffee. So diet Dr. Pepper stepped up to fill the void left by not having any coffee.
Now on to the scone part of this post.
- 1 cup + 2 tablespoons all-purpose flour ( I actually used all-purpose bread flour for this)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain low-fat yogurt (this adds a nice tart flavor to the scones)
- 1 large egg
- 1 tablespoon butter, melted and cooled
Preheat the oven to 425 F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a small bowl, combine the yogurt, egg, and butter. Add the yogurt mixture to the flour mixture; stir until just blended. On a lightly floured surface, roll out the dough into a 1/4 inch thick round. (Side note here: The dough was very sticky so add as much flour as needed to your hands. I also did not roll the dough out with a rolling pen but my hands.) With a sharp knife that has been dipped in flour, cut the dough into 12 or 9 wedges. Arrange the wedges on the baking sheet. Reduce the oven temp to 400 F. Bake until the scones are golden brown, 12-15 minutes. Cool on a wire rack for 10 minutes.
We enjoyed ours with strawberry jam spread on them. They were the perfect combination of sweet with just a little side note of tartness from the yogurt.
Peace, Love and I will never run out of coffee