Moist and Tender Yogurt Cranberry Scones
Moisture Boost with Yogurt! Deliciously Tangy Yogurt Cranberry Scone Recipe
This recipe features ‘Yogurt Cranberry Scones,’ which are exceptionally moist and tender thanks to the use of plain yogurt instead of milk. When baked, they offer a delightful contrast between a slightly crisp exterior and a soft, chewy interior. The addition of tangy cranberries further enhances their flavor profile. We’ve included detailed tips for each step, making it easy for even beginner bakers to follow along and enjoy delicious homemade scones!
Scone Dough Ingredients- 270g low-gluten flour (cake flour)
- 150ml plain yogurt
- 30g dried cranberries
- 5g baking powder
- 70g sugar
- 2g salt
- 110g cold unsalted butter
Cooking Instructions
Step 1
First, prepare the cold butter, which is a key ingredient for scones, by slicing it into thin pieces about 0.5cm thick. Keeping the butter cold is crucial for achieving a flaky pastry texture in your scones.
Step 2
In a large mixing bowl, combine the sifted low-gluten flour (sifted 2-3 times for best results), baking powder, salt, and sugar. Give them a gentle whisk. Then, add the prepared cold butter slices to the bowl.
Step 3
Using a pastry blender or a scraper, cut the butter into the flour mixture. Work by pressing down from top to bottom, as if you were chopping with a knife. Continue this process until the butter pieces are reduced to about the size of small peas. It’s important to work quickly to prevent your hands from melting the butter.
Step 4
Once the mixture resembles coarse crumbs, pour the 150ml of plain yogurt into the center of the bowl. Again, use your scraper to gently mix the ingredients, cutting downwards as you incorporate the yogurt. Mix just until the dry ingredients are no longer visible – be careful not to overmix, as this can make the scones tough.
Step 5
When the dough starts to come together and feels slightly cohesive, add the 30g of dried cranberries. Gently fold them in with a spatula or scraper, ensuring they are evenly distributed throughout the dough without crushing them.
Step 6
Turn the dough out onto a clean surface and lightly gather it into a ball with your hands. Divide the dough into two or three portions, and then gently shape each portion into a round ball, roughly the size of a large golf ball.
Step 7
Place the rounded dough balls onto your work surface and gently press them down with your palm to form flat discs, about 2cm thick. Then, using a scraper or a knife, cut the dough into 7-8 wedges (like pizza slices) for easy serving.
Step 8
Line a baking sheet with parchment paper and arrange the cut scone pieces on it, ensuring they have some space between them. Bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until the scones are golden brown on top. Your delicious Yogurt Cranberry Scones are now ready to enjoy!
