This recipe makes approximately 8 – 12 scones
Scones can be sweet or savory. They can vary; similar to biscuits. I like to have mine be a little more moist than some. I have had scones that were quite dry and more for dunking into coffee or tea. These scones are moist and don’t need dunking unless you just want to dunk them.
I like to use a cast-iron divided pan (I also use it for cornbread) and I think you could use a cast-iron cornbread stick pan. This pan makes each scone crispy on the outside and soft and delicious on the inside.
This recipe makes enough to use the cast-iron pan and enough to make about five more scones on the ¼ sheet pan.
Preheat oven to 425F
If using a cast iron pan, grease the pan and place in oven to heat up. This will give a nice bottom crust. If using a ¼ sheet pan, put parchment paper on it and leave out until scones are ready to go into the oven.
Directions and ingredients:
Preheat oven to 425F
If using a cast iron pan, grease the pan and place in oven to heat up. This will give a nice bottom crust. If using a ¼ sheet pan, put parchment paper on it and leave out until scones are ready to go into the oven.
In a small bowl combine;
1 extra-large egg, slightly beaten
1 teaspoon vanilla extract
½ teaspoon almond extract
¾ cups dried blueberries
Combine and set aside for 30 minutes or more
In a large bowl combine;
2½ cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2-4 Tablespoons white sugar
Cut into the flour mixture
6 Tablespoons unsalted butter, until it looks like the size of big peas
Add the egg mixture to the large bowl, stir then add;
1 cup vanilla yogurt
½ -1 cup milk, use the smaller amount and then slowly add more as needed to make a nice almost wet dough.
¾ cup flaked coconut
¾ cup sliced almonds (optional)
Place in cast-iron divided pan and/or on ¼ sheet pan. If on sheet pan, slice diagonally straight down with a bench scraper. Do not wiggle or move the scraper on the dough. It will not rise as much because you will have ”bound” the sides. You will need to get a pie server to move every other slice down an inch or so to give room for the scones to rise and cook the insides better. Cook for 12-15 minutes.
