I’m in love with making scones! So easy and so delicious. A yummy treat for a weekend breakfast or brunch…so delicious with lemon and cranberries or blueberries!
Ingredients
- 2/3 cup yogurt or non-dairy yogurt substitute (i.e., Yoso soy, coconut or oat yogurt – https://www.yoso.ca )
- 1/2 tsp baking soda
- 4 cups all purpose flour (or gluten free substitute)
- 1 tsp sea salt
- 1 cup sugar
- 2 tsp baking powder
- 1 cup cold, diced, butter or dairy-free substitute (i.e., Earth Balance Margarine)
- 1 lemon
- 1 egg
- 1 cup fresh or frozen cranberries or blueberries
- 2-4 tbsp milk or non-dairy milk alternative (i.e., Imagine Brand Rice milk, coconut milk, oat milk, etc.)
Directions
- Preheat oven to 350 degrees.
- Mix the yogurt and baking soda in a large bowl.
- In a separate bowl mix together the remaining dry ingredients (flour, salt, sugar, baking powder).
- Add the cold butter or margarine and mix with dough hook on your mixer or by hand with a wooden spoon or your hands till the butter or margarine resembles small pea-sized chunks.
- Zest the lemon and add this to the flour mixture.
- Squeeze the juice of half the lemon into a separate small bowl. Add the egg. Mix.
- Add the yogurt mixture and egg mixtures to the flour bowl and stir all to combine. It will be pretty dry. Add 2-4 tbsps of milk or substitute to get it just to the point of sticking together so that the flour is all moist and the dough will stay in a ball.
- Gently add your cranberries or blueberries, trying not to burst them and keeping them intact as much as possible.
- Form the dough into three balls and press each ball into a 6 inch flat disk. Cut the disks into 6 triangles each so that you have 18 scones.
- Bake the scones on a cookie sheet at 350 degrees for 15-20 minutes.
- Let cool for 10 minutes. Enjoy! 🙏🏼
