Ingredients
Units
Scale
- 3 cups of all purpose flour
- 3 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of butter (cold cut in cubes)
- 1 large egg
- 1 cup of regular vanilla yogurt (not greek)
- 1/2 teaspoon vanilla extract
- 2 teaspoons milk
For the filling:
- 2 teaspoon cinnamon
- 1/2 cup of sugar
Instructions
- In a medium bowl combine the flour, baking powder, baking soda, and salt.
- With a pastry cutter, cut in the cubed butter.
- In a smaller bowl combine the egg, vanilla yogurt, and vanilla extract.
- Add the wet ingredients to the dry and stir just to combine.
- The mixture will be think, like a biscuit dough.
- Turn the dough out onto a floured surface.
- Kneed about 6 to 8 times and roll out into a 9 inch circle.
- Combine the cinnamon and the sugar, you can change the proportions. (add more cinnamon or less sugar)
- Sprinkle all but 2 teaspoons of the cinnamon sugar mix on to the round of dough.
- Then very lightly fold over the dough to get the cinnamon sugar mixture inside the scone, and reshape in to a round.
- Cut the dough in 8 wedges and separate on an ungreased baking sheet.
- Brush to top of the dough with the milk and lightly sprinkle the remaining cinnamon sugar on top.
- Bake 425° for 12 to 15 minutes until golden on top.
Notes
The original recipe came from a older cookbook magazine from Taste of Home. I added the cinnamon and sugar and that is our son’s favorite flavors.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: baking
- Cuisine: English
