As I have mentioned before, I am not a baker. I actually don't enjoy it the way I do cooking because I like to change the recipe too much which is never a good idea in baking. That said, these scones are wonderful and if I can make them, you definitely can.
I did take a risk and made a few healthy changes. I know, I can't help it, it's an addiction. I added Greek yogurt which allows you to replace an entire stick of butter, while adding protein. I also swapped in 1/2 a cup of white flour for whole wheat flour. Lastly, I cut out the sugar entirely and put in just a touch of agave nectar.
The outside is slightly crispy while the inside is soft. The sweet glaze pairs well with the fresh lemon and piney rosemary. These scones are a great addition to brunch or with afternoon tea. I dare you to eat just one!
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| Dogs like yogurt in scones, too! |
Lovely Lemon Rosemary Scones
Makes about 16 scones
Ingredients:
1 1/2 cups flour
1/2 cup whole wheat flour (plus extra for work surface)
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
1/2 cup (1 stick) unsalted butter
1/2 cup vanilla non-fat Greek yogurt
1/2 cup 2% milk
3 tbsp. fresh rosemary leaves, finely chopped
zest of 1 1/2 lemons
juice of 1 1/2 lemons
1 tbsp. agave nectar
Glaze:
1 cup powdered sugar, sifted
1 1/2 tbsp. 2% milk
zest and juice of 1/2 lemon
1/2 tsp fresh rosemary leaves, finely chopped
dash of salt
Directions:
Preheat oven to 400 degrees. Prepare the glaze and set aside to allow flavors to come together.
In a large bowl, mix together dry ingredients with a whisk or sift. Cut cold butter into 1/2 inch cubes and work into dry ingredients until pea-sized pieces remain. Stir in yogurt until well mixed. Add in half of the milk, lemon juice, lemon zest and rosemary. If dough looks dry add in additional milk 1 tbsp. at a time.
Coat work surface, hands and dough if needed with extra flour (I used whole wheat). Work into large rectangle, until dough is 1/2 inch thick, smoothing the edges as you go. Cut dough into 12 rectangles and cut each rectangle diagonally. If using a cooking stone, flour the stone and place scones about 2-3 inches apart. Otherwise, place scones on parchment paper or baking mat on a cookie sheet. Bake for 18 minutes or until golden brown.
Allow scones to cool and drizzle with glaze (there will likely be some left over).
Nutrition Facts: 130 Calories, 6g Fat, 17g Carbohydrates, 3g Protein, 1g Fiber, 121mg Sodium, 69mg Potassium
Makes about 16 scones
Ingredients:
1 1/2 cups flour
1/2 cup whole wheat flour (plus extra for work surface)
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
1/2 cup (1 stick) unsalted butter
1/2 cup vanilla non-fat Greek yogurt
1/2 cup 2% milk
3 tbsp. fresh rosemary leaves, finely chopped
zest of 1 1/2 lemons
juice of 1 1/2 lemons
1 tbsp. agave nectar
Glaze:
1 cup powdered sugar, sifted
1 1/2 tbsp. 2% milk
zest and juice of 1/2 lemon
1/2 tsp fresh rosemary leaves, finely chopped
dash of salt
Directions:
Preheat oven to 400 degrees. Prepare the glaze and set aside to allow flavors to come together.
In a large bowl, mix together dry ingredients with a whisk or sift. Cut cold butter into 1/2 inch cubes and work into dry ingredients until pea-sized pieces remain. Stir in yogurt until well mixed. Add in half of the milk, lemon juice, lemon zest and rosemary. If dough looks dry add in additional milk 1 tbsp. at a time.
Coat work surface, hands and dough if needed with extra flour (I used whole wheat). Work into large rectangle, until dough is 1/2 inch thick, smoothing the edges as you go. Cut dough into 12 rectangles and cut each rectangle diagonally. If using a cooking stone, flour the stone and place scones about 2-3 inches apart. Otherwise, place scones on parchment paper or baking mat on a cookie sheet. Bake for 18 minutes or until golden brown.
Allow scones to cool and drizzle with glaze (there will likely be some left over).
Nutrition Facts: 130 Calories, 6g Fat, 17g Carbohydrates, 3g Protein, 1g Fiber, 121mg Sodium, 69mg Potassium
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