These scones make a great addition to any breakfast, brunch or even as an accompaniment to a big bowl of butternut squash or curried pumpkin soup! The great thing about scones is they are very forgiving. If you don’t have Greek yogurt, use sour cream. No cheese? Don’t worry about it! While living in Ireland during college I loved baking midnight snacks after returning to our flat from the downtown pubs. We never had the right ingredients on hand so I substituted the wet ingredients with everything from whipped cream cheese to melted ice cream!
Ingredients
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, cold
1 cup sharp cheddar cheese, grated
1 medium apple diced
½ cup plain or vanilla Greek yogurt
1 large egg
Directions:
Place oven rack in lower-middle position and preheat oven to 375 degrees. In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt together. Chop up the cold butter and using fingers work it into the dry mix until the butter is incorporated and the mix looks coarse.
In a small bowl, mix together the Greek yogurt and egg. Using a fork stir the wet into the dry mix until it forms large pieces of dough. Use your hand and the sides of the bowl to press it into a large ball. Don’t worry if there doesn’t seem to be enough moisture, as you work it together the ingredients will start to meld.
On a lightly floured surface, pat into a circle about 8 inches wide and ¾ inch thick. Use a sharp knife or pizza cutter to slice into 8 triangles. Place on a cookie sheet with either parchment paper or a light cooking spray about 1 inch apart. Bake for 15-20 minutes. Serve warm or at room temperature.
Colleen Wood, regional editor for Camden County, maintains her blog jerzEATS.com by making food discoveries and retrying old haunts in and around New Jersey. She loves a good deal and learning how to make restaurant dishes at home. After spending her college years up at Boston University earning her journalism degree, Colleen returned to our great state as a marketing assistant by day and dance teacher and restaurant enthusiast by night! A foodie by birth, Colleen credits her mother for her love of good food and talent in the kitchen, and hopes they’ll one day get to open a bake shop!
