Tuesday, 19 June 2018

Mia Bakes: Blueberry Yogurt Scones

Recently, there was a buy any 500g Emmi Greek Yogurt get a 500g Emmi Blueberry Greek Yogurt free at my neighbourhood Sheng Siong supermarket but what I didn't notice was that the free promotion was because the Blueberry yogurt were close to their expiration date. 
So, obviously unable to finish the entire tub of yogurt before it expires, I decided to try making some healthy(ier) yogurt scones!

To get 6 scones, you'll need:

125g of all purpose flour
30g COLD unsalted butter (cut into cubes)
180g blueberry greek yogurt 
(if using plain yogurt, do add some sugar to taste)
1 tsp baking powder
1/8 tsp salt
1/4 cup fresh / dried blueberries (optional)

recipe adapted from https://www.thespruceeats.com

First up, sift all the dry ingredients together and cut in the cold butter in food processor or using either a pastry cutter, or a simple knife-and-fork method until the mixture resembles coarse crumbs. Then, dunk in your blueberries and give it a quick toss before mixing in the yogurt. With clean hands, lightly knead the mixture until it comes together to form a loosely packed dough. 
Turn out the dough onto a clean surface and pat it down with your hands/scraper until it is roughly a rectangle of 1.5 to 2 inch thickness. Using the scraper, cut the dough into half and stack the two pieces on top of each other and repeat the pat-cut-stack process for another 3 to 4 times. 
Finally, pat the dough down into no less than 1 inch thickness (or 1.5 inch, if you prefer tall scones, but then you would have to tweak your baking time) and cut them up into 6 equal pieces. 

Line them up on a baking sheet lined with parchment paper and brush over the top with some milk to aid in browning and sprinkle over some coarse granulated sugar. Then, send the scones into an oven, pre-heated to 200 degree Celsius to bake for 15 to 18 minutes. A hot oven is crucial for scones to rise to their fullest height, so if your oven can go up to even 210 degree Celsius, go for it but do keep an eye on your scones after 12 minutes to prevent the top from burning. 
I baked mine at 200 degree Celsius for 15 minutes, and noticed that the surface has gone quite brown but the middle has obviously not set. Hence, I cranked my oven temperature down to 175 degree Celsius and baked for another 5 minutes.

And tadaa~ crumbly and moist, sweet scones with blueberries in literally every bite. 

Using yogurt to replace the usual milk/heavy cream means a ridiculously moist scone. In fact, I feel that it is a little too moist (they're NOT underbaked, just moist) for my liking, so I might try out a mixture of yogurt and milk for my next try at these yogurt scones. But if moist scones are right up your alley, then go for it!

Till then,
Mia Foo


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