I absolutely LOVE this scone recipe! I make it ALL the time – I actually made it about 2 hours before I went into labor with my second daughter. It was great to enjoy scones while recovering from having a baby! They’re easy and about as healthy as a scone can get!
Make these for a special breakfast, brunch at church, tea party with friends or when you’re hankering for a baked good (which for me is quite often)!
There are also quite a few ways you can add variety. I typically make a cranberry orange variety, but we also love chocolate orange, or just plain chocolate chip! The orange glaze it totally optional, but also lends itself well to fun variations. I’ve used food grade essential oil to add a punch of flavor as well – lemon, orange, and lime. I’d love to try sometime adventurous like lavender scones for Easter breakfast or peppermint for a Christmas party. Get creative and tell us what combinations you came up with!
- 2 Cups White Whole Wheat Flour (I buy mine at Trader Joe's)
- ¼ Cup Sugar - optional
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 Tablespoon Orange Zest - optional
- 6 Tablespoons Cold Butter
- 1 Cup Plain Greek Yogurt
- 1 Egg
- ½ Cup Dried Cranberries, Cherries, Blueberries, or Chocolate Chips - optional
- For Glaze
- ½ Cup Powdered Sugar
- Orange Zest
- Hot Water
- Thoroughly mix dry ingredients.
- Cut in cold butter with pastry cutter, knives, or fingers till mixture looks like coarse meal.
- Stir in "add-ins" (berries, zest, or chocolate)
- Stir in yogurt and egg till just combined.
- Dump on floured counter and knead once or twice.
- Divide dough into two separate lumps.
- Press each lump into a disk and cut into 8 equal wedges.
- Bake at 400 for 10-14 minutes till bottoms are golden.
- If you choose to glaze them, mix sugar, zest, and enough water to make a smooth glaze and pour over scones when they are completely cool.
- Enjoy with friends or a cup of tea and a good book!