Wednesday, February 13, 2013

Apple Yogurt Scones

This recipe developed out of the need to use up a tub of whole milk Greek yogurt.  I was so happy with the way these turned out, I made a second batch to freeze.  Scones are perfect for a lazy Sunday morning when you want to have your coffee and breakfast at home.  They come together quickly but still slow you down enough to savor the time of doing (almost) nothing.  We served these with some delicious caramel sauce made by my friend Hillary, but they would also be good with Nutella or even peanut butter!

Ingredients (6 scones)

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 cup white sugar
pinch of salt
1/2 cup chopped walnuts
4 tablespoons butter
1 small apple, peeled and cored and chopped into small pieces
1 small carrot, peeled and chopped into small pieces
1/2 cup plain yogurt (Greek-style is preferable but not necessary)

1. Preheat oven to 425.  Line a cookie sheet with parchment paper.
2. Combine all dry ingredients in a food processor (including walnuts) and pulse to combine.
3. Cut butter into medium chunks, add to flour mixture and pulse until the flour resembles couscous or course meal texture.
4. Transfer to a medium bowl and stir in apple and carrot pieces
5. Stir in yogurt to the mixture, adding 1/4 cup if the mixture is too dry.  Stir until everything is mostly combined.
6. Carefully dump onto a lightly floured surface
7. Mold the dough into a 10 in diameter circle.  Cut into six scones.
8. Place the scones on the parchment and cook 15-17 minutes in the preheated oven.  They are done with the tops are golden brown and the bottoms are also golden.
9. Remove and serve immediately with caramel sauce or nutella.

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