Vanilla Yogurt Scones Recipes

Steps:

• 1. Preheat the oven to 400 degrees.
• 2. Spray a baking sheet with nonstick spray or line with parchment paper.
• 3. In a medium bowl, sift the flour. Re-measure it (it will end up being more than you needed once sifted) and measure 2 cups into a large bowl.
• 4. To the flour, add 1/4 cup sugar, baking powder and salt; Whisk to combine.
• 5. Add butter cubes and mix with fingers just until coarse crumbs form.
• 6. Add egg, yogurt and vanilla; Mix gently with a spoon just until combined. Don't overmix.
• 7. Turn out onto a lightly floured surface. Pat down with floured hands gently to form a circle 1 inch thick.
• 8. Either cut into 8 wedges with a sharp knife or cut into 8-10 small circles. Place onto prepared pan.
• 9. To seal the surface, lightly brush with milk and sprinkle with the 1 Tablespoon reserved sugar for a nice finish.
• 10. Bake 15 minutes, or until lightly browned on top.
• 11. Serve warm either plain or with butter and honey or preserves; or cool on rack and store in an airtight container once cool.

Steps:

• For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
• In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
• For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
• Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.

Steps:

• Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
• Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.