Everyone has their one “food” that they turn to when they are in need. I vividly remember the first time I had scones from a bakery, so warm and tangy with a softly sweet vanilla glaze. While not my #1 today needs a pick-me-up, they really work in a pinch.
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Nothing will ever compare to the impression that they made that day.
An extremely long story short we baked a lot growing up, we had had a rough day and we didn’t quite get all the hay in before the rain ruined the bales.
I was about as fuming as my uncle who was supposed to be taking me back home while my other uncle and Papa met us back home.
As you guessed we detoured. We swung into a little bakery on the way.
He refilled his coffee and paid for our home ride snack. I picked what I thought was a dry cake with drizzled icing.
Not a thing could have prepared me for what I bit into. Between the buttery soft scone that was mildly tangy like buttermilk biscuits and the hot chocolate I had to know more!
HOW I START MY SCONES
That was where lessons learned in my Grammy’s kitchen each winter helped me develop my love of baked goods (mostly breads).
There are a million and one recipes out there for Scones of all shapes and sizes. I like keeping things as basic as possible while in the kitchen as to not tempt my distractible nature and mess up.
…Also simple makes my autoimmune situation more tolerable…
What I’ve found is Scones NEED to be made like biscuits and pastries where the butter is not fully incorporated.
Besides all that all that needs done is to prep the yogurt buttermilk substitute then combine the dry ingredients in a medium bowl.
Once combined cut or squish in the butter chunks till flakey and just holds together.
SLOWLY ADD IN THE YOGURT MIX.
I can’t tell you how many times I have made a sticky mess by pouring all it in then over mixing it ending in a rock solid scones that needs soaked to consume.
Once things start looking together, scrape out onto floured surface and press together, then out to size and slice out 8 wedges.
Bake at 400°F for 15 minutes, remove, and cool slightly.
I like mine buttered with jelly, unless there are fresh berries in the house then all bets are off.
While not the best thing for you, especially for us with autoimmune complications, we all need some pep in our daily lives. I only make scones through winter; this recipe is so versatile you can mix and match things to add in without altering the recipe all that much.
How do you like your scones? Tag me on Instagram with your scones and what became of them.