No story here, just a baked good. This is a recipe for a “lazy” rendition of scones, which are usually made with cold butter. Melting the butter or using oil does change the texture slightly by making them a bit less flaky, but they are so much easier to make. And they are still delicious.
Makes ten scones
2 cups white flour, sifted
1 tablespoon baking powder
1 cup mix-ins (chopped candied fruit, chocolate chips, raisins, dried fruit, chopped berries, etc. If using dried fruit, soak in hot water for 15 minutes before using)
6 tablespoons salted butter, melted or 6 tablespoons vegetable oil plus ½ teaspoon salt
1/3 cup granulated sugar
1 large egg, room temperature
¾ cup full-fat yoghurt
1/3 cup whole milk
- Preheat your oven to 400C/200F. Line a large baking sheet with parchment paper.
- In a large bowl, mix together the flour and baking soda until combined. Add the mix-ins and mix thoroughly until the additions are evenly distributed through the flour. Set aside.
- In a second bowl, mix together the butter/oil and sugar until thoroughly combined. Then, add the egg, yogurt, and milk and mix until fully combined.
- Add the wet ingredients to the dry ingredients. Using a large spoon or paddle, mix together until you have a thoroughly combined, wet, thick dough.
- Using two spoons, form and place heaps of dough onto the parchment paper. They will not be “perfect” in shape, but that is the point. These are lazy.
- Bake for 15-20 minutes or until the top is beginning to brown and the bottom is fully golden brown. Remove from oven. Let cool for 15 minutes before removing from tray.
Thank you to my colleagues at the University of Maryland for participating in iterative User Acceptance Testing for this recipe.