Fluffy. Nutty. Buttery. Banilla-y.
Banilla-what?! Imagine banana pudding's healthy cousin. That would be Stonyfield's low fat organic Banilla yogurt. No, I don't get paid to advertise or review this product - in general I refrain from mentioning any brands and products on my blog. However, in order for these scones to be Banilla scones, I have to mention the yogurt because as far as I know, there isn't another yogurt like it out there (and I'm not sure how easily it would be to re-create if I told you to go find "banana and vanilla flavored yogurt"...).
Anyway, on to the scones! Scones some times get a bad reputation for being tasteless, rock-hard, lumps. Oh no, these are quite the opposite. The buttery crumb, crunchy almond topping, and banana aroma make you want to
|RE: top left photo of butter on scale: I never weigh ingredients for recipes but accidentally bought four pounds of "solid" butter in one pound blocks instead of "quartered" butter in four ounce sticks ....|
Yield: a dozen (each scone, the size of your palm)
Total Time: 30-45 minutes (including clean-up!)
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, cold and in pieces (easier to cut through if it's in pieces)
- 3 tablespoons brown sugar
- 1 1/4 cup low fat organic Banilla yogurt
- 2 eggs
- 1/4 cup sliced almonds
- Preheat oven to 400F.
- Stir flour, baking powder, baking soda, and salt in a large bowl. Using a pastry cutter or fork, cut the flour mixture together with the cold butter and brown sugar until well blended.
- In a small bowl, beat yogurt and one egg together. Pour into pastry mixture. Stir just until mixed (Don't over do it! Over-mixing leads to sad scones.)
- Using a 1/4 cup measuring cup, drop dough onto ungreased nonstick baking sheet (line with parchment paper if you're nervous about them sticking, I didn't have any sticking on my ungreased, unlined, nonstick baking sheet). I fit 6-8 per sheet, give them some room because they'll try to grow into each other if you put them too close together.
- Beat the second egg an brush on top dough. Sprinkle with almonds.
- Bake for 12 minutes. Scones should have a beautiful golden color and your kitchen will smell of warm banana-nuttiness. Serve warm! Store in an airtight container (if you have any left!). To re-serve, pop them in the toaster oven for a few minutes to re-create that "right out of the oven" taste!