Parisian Scones
Parisian Scones
Ingredients
For the Scones
- 3 cups all-purpose flour
- 1 1/2 cups plain Greek yogurt
- 1 tablespoon baking powder
- 5 tablespoons granulated sugar
- 1 1/2 cups add-ins, such as chocolate chips, dried cranberries, or shredded coconut
For the Coating
- 2 tablespoons plain Greek yogurt, for coating
- 1/2 cup brown sugar, for coating, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until well combined.
⏱️ 2 min
- 3
Add the 1 1/2 cups of plain Greek yogurt to the dry ingredients. Mix with a spatula or your hands until a soft, pliable dough forms. Do not overmix.
⏱️ 3 min
- 4
Gently fold in your chosen add-ins (e.g., chocolate chips and coconut) until they are evenly distributed throughout the dough.
⏱️ 2 min
- 5
Using a kitchen scale for accuracy, portion the dough into individual scones, aiming for each to weigh between 80-100 grams. Shape them into round balls.
⏱️ 5 min
- 6
Prepare two shallow bowls: one with the 2 tablespoons of plain Greek yogurt for coating and another with the brown sugar for coating.
⏱️ 2 min
- 7
Take each scone and lightly coat it with a thin layer of yogurt (you can roll it in the yogurt or use a pastry brush). Immediately after the yogurt coating, roll the scone in the brown sugar to create an even outer shell. This step is crucial for the scone's crispy texture.
⏱️ 5 min
- 8
Place the coated scones back on the prepared baking sheet, ensuring they are evenly spaced to allow for proper air circulation.
⏱️ 1 min
- 9
Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and the brown sugar coating has caramelized and is firm to the touch.
⏱️ 18 min•🌡️ 350
- 10
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Parisian Scones
Ingredients
For the Scones
- 3 cups all-purpose flour
- 1 1/2 cups plain Greek yogurt
- 1 tablespoon baking powder
- 5 tablespoons granulated sugar
- 1 1/2 cups add-ins, such as chocolate chips, dried cranberries, or shredded coconut
For the Coating
- 2 tablespoons plain Greek yogurt, for coating
- 1/2 cup brown sugar, for coating, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until well combined.
⏱️ 2 min - 3
Add the 1 1/2 cups of plain Greek yogurt to the dry ingredients. Mix with a spatula or your hands until a soft, pliable dough forms. Do not overmix.
⏱️ 3 min - 4
Gently fold in your chosen add-ins (e.g., chocolate chips and coconut) until they are evenly distributed throughout the dough.
⏱️ 2 min - 5
Using a kitchen scale for accuracy, portion the dough into individual scones, aiming for each to weigh between 80-100 grams. Shape them into round balls.
⏱️ 5 min - 6
Prepare two shallow bowls: one with the 2 tablespoons of plain Greek yogurt for coating and another with the brown sugar for coating.
⏱️ 2 min - 7
Take each scone and lightly coat it with a thin layer of yogurt (you can roll it in the yogurt or use a pastry brush). Immediately after the yogurt coating, roll the scone in the brown sugar to create an even outer shell. This step is crucial for the scone's crispy texture.
⏱️ 5 min - 8
Place the coated scones back on the prepared baking sheet, ensuring they are evenly spaced to allow for proper air circulation.
⏱️ 1 min - 9
Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and the brown sugar coating has caramelized and is firm to the touch.
⏱️ 18 min•🌡️ 350 - 10
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 10 min