Hope you are having a nice weekend! My favorite weekend breakfast is freshly baked scones. I used to do them almost every weekend, and then stopped for some unexplainable reason. But last week I decided to do them again, and thought I should share my best recipe with you. The basis is a traditional scone recipe that I have tweaked to make it even better. Also I always add oatmeal, which makes them richer in taste.
350 ml white flour (1 2/5 cup)
150 ml oatmeal (3/5 cup)
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar (I like to use raw cane sugar)
50 gram butter (1 2/3 oz) (softened, on the verge of melting, I always microwave it just a tad bit)
200 ml plain yogurt (4/5 cup). You can use everything from low fat to 10% full fat Greek yogurt. Of course the latter will make them even yummier!
1. Blend the dry ingredients.
3. Add the yogurt and blend with a wooden spoon.
5. The dough should be sticky. Too much flour will make the scones dry.
6. Form two balls and flat them out on a pan lined with baking sheets. The scones should be only about 1 cm (2/5 inches) thick. Then take a knife and split each scone in four pieces and pierce some holes in the scone with a fork.
St. Dalfour's French jams that are sweetened only with fruit juices. And I always eat one slice with just melted butter.