If you've ever researched scone recipes, you know there's quite a bit of controversy over how to make a "proper" scone. Some people like their scones to have a crumbly, cake-like texture, while others prefer moist, fluffy scones that are more like buttermilk biscuits. Then there's the battle between English vs. Irish vs. American scones. Should scones have eggs or no eggs? Should you leave them plain or add extras like fruit, nuts, or chocolate chips?
One thing many scone recipes have in common is lots of butter (or lard) and heavy cream. While butter and cream can add great flavor and texture, they also add high amounts of saturated fat and calories. If you're looking for a healthier (yet still delicious) alternative, try substituting that butter and cream for yogurt!
We used non-fat Greek yogurt, but you can also use regular yogurt (with or without fat). Just make sure it lists milk and live and active cultures (L. bulgaricus and S. thermophilus) as the main ingredients with very little else. Avoid yogurt that contains added sugar, processed sweeteners, artificial flavors, or thickeners like corn starch, gelatin, or carrageenan.
Maybe the recipe we're sharing here doesn't make "proper" scones according to pastry purists, but it definitely makes low-fat, light and fluffy, satisfying treats that are perfect for breakfast, lunch, brunch, or afternoon tea! We recommend adding in our Cranberry Maple Pecan Granola for a little nutritious boost, crunchy texture, and lots of great flavor.
- ½ Cup plain Greek yogurt
- 3 Tablespoons milk
- 3 Tablespoons pure maple syrup
- 1 ½ Cups (6 oz) flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2⁄3 Cup granola
Optional Yogurt Glaze
- 1 Tablespoon plain Greek yogurt
- 1 teaspoon milk
- 1 teaspoon maple syrup
Preheat oven to 425° F.
In a small bowl, whisk together yogurt, milk, and maple syrup. Let sit while you prepare other ingredients.
In a large bowl, sift together flour, baking powder, and salt. Mix in granola.
Add yogurt and milk mixture to flour mixture and stir gently until just moistened. For the best light and flaky scones, don't overmix. If you stir and knead the dough too much, your scones will be tough.
Sprinkle flour onto a cutting board and on your hands. Pour dough onto your floured surface.
Gently shape dough into a circle. We made two small circles, each with a 5-inch diameter and about 1-inch thickness. You could also make one large 8-inch circle, but keep the thickness at about 1 inch. Cut the dough into wedges.
At this point, you can put the dough in an airtight container and store it in the freezer for later. When ready to bake, place wedges onto a baking sheet lined with parchment paper or a silicone baking mat. Lightly brush the tops with milk and bake at 425° for 15 - 20 minutes or until lightly browned. (For a slightly crispier crust, try brushing the tops and edges with melted butter or coconut oil instead of milk.)
Use a spoon to spread the yogurt glaze over each scone or just enjoy them without the topping. It's best to serve these scones hot and fresh from the oven.