- Monica Ayers
There is something about not buying a single thing to make a warm, healthy pastry that awakens a sense of creativity in me. I love having people in my home- but it can get expensive to keep feeding everyone. This “simple scone” recipe can be made or improvised with ingredients you already have in your cupboard. I have learned to let myself relax when people stop in; I just bake with them, instead of forcing myself to put on a perfect production. Have fun with this scone recipe, and swap in your favorite fruit, nut, grain, or whatever treasures you discover in the back corners of your pantry.
3 cup whole wheat flour
3/4 cup oat bran
1/3 cup honey
1tbs baking powder
7 tbs cold butter
2 tbs greek yogurt
1 cup dried bing cherries
6 tbs milk
1. In mixing bowl combine flour, oat bran (or quick oats), baking power and salt.
2. Slice cold butter into pieces and and add with mixer is on low.
3. Add honey slowly, mixing after each addition of honey- let mix untill small clumps form.
4. Mix in eggs, yogert and milk one tbs at a time- the dough should form small pieces and stick together when you pinch it. If it does not stick together, add an additional tablespoon of milk, one at a time, with mixer on low until it will hold together when pinched
5. Make 3 balls of dough and flatten each with your palm on a floured surface so they are about an inch thick
6. Using a sharp kitchen knife cut an X into each round to make your individual scones.
7. Bake at 350 for 10 minutes on a buttered and floured cookie sheet or use a parchment paper covered baking sheet.
Tart Topping (optional)
3/4 cup plain greek yogurt
6 tsp orange juice
1 tbs lemon or orange zest
*in a small bowl mix with a fork the yogurt, orange juice and zest
*Top scones and serve! (The scones should always be stored plain and topped just before serving.)