May 4, 2013 by BettyCupcakes
Like the astronauts when they planted the flag on the moon, so have I staked my claim on my new house.
The rich buttery scent of lemon yogurt scones pervaded the kitchen and told every cabinet, counter top and left-behind crumb that I am here to stay.
This city mouse has taken up residence in the country. Or at least, it feels like the country when your backyard is woods and town center is only two blocks long. In reality, we’re still quite close to civilization, but with all the charm of rustic living (minus the outhouse, of course).
Our new house welcomed us with open arms- the previous owners left us four crystal glasses, a bottle of wine, and a matchbox car. The neighbors were just as kind. One woman brought us freshly baked pumpkin bread and peanut butter cookies. Our next door neighbor came bearing brownies and an invitation to her son’s 2nd birthday party.
To return her plate full, and say thank you for all the suggestions and kindnesses she has shown the last week, I baked these lemon yogurt scones. They’re rich without being overwhelming, citrus-y without being tart, and just a bit sweet.
Unfortunately, she wasn’t home when I went to bring them by. Because scones are really only good the day they’re baked, I ate them instead. She’ll get a new batch this weekend. As long as she’s home…
Lemon Yogurt Scones
For the scones:
- 1 1/2 cups whole wheat flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- zest of one small lemon, approximately 2 tablespoons
- 6 tablespoons cold butter, cut into chunks
- 3/4 cup plain, whole milk yogurt
- 1 tablespoon freshly squeezed lemon juice (approximately half a small lemon, juiced)
For the egg wash:
- 1 egg white
- 1 tablespoon water
- 1 teaspoon sugar
- Preheat the oven to 425. Get out one medium baking sheet- it does not need to be greased.
- In a large bowl, add flour, sugar, baking powder, baking soda, sea salt, and lemon zest. Stir to combine.
- Add in the cold butter and use a pastry cutter to cut it in. You want the butter to be in pea-sized chunks, so really work it in. If you prefer, you could use your hands or two knives to cut in the butter.
- In a small bowl, add the yogurt and lemon juice. Stir to combine and add to the dry ingredients.
- Use a wooden spoon to stir the yogurt mixture into the dry ingredients. Once it’s mostly incorporated, use your (clean) hands to work the remaining dry ingredients into the dough. Leave no crumb behind!
- Gather all the dough into a firm ball and place on the baking sheet. Using your hands or a rolling pin, gently flatten the ball into a disc that is one inch tall. With a pizza cutter, cut the disc into 8 equal wedges. If the edges of your disc are a bit ragged, gently press them into place with your hands. Leave the disc intact with all wedges still touching after being cut.
- For the egg wash, whisk the egg white and water together. With a pastry brush, generously brush the egg wash all over the top of the dough. You will only use about 2/3 of the egg wash. Then, sprinkle the remaining teaspoon of sugar evenly over the wet egg washed scones.
- Place the baking sheet into the oven on the middle rack. Bake the lemon yogurt scones for 20 minutes until golden brown.
- Cool 10 minutes on baking sheet and then remove scones to a wire rack.
Makes 8 scones
**Note: Scones are best served the same day they are made and ideally, still warm from the oven slathered with butter and jam!