Description
Buttery scones enriched with yogurt and honey, brightened by fresh lemon juice and zest, and studded with chocolate chips. Cut and baked until lightly golden, they offer a tender crumb perfect for brunch. Ready in under 30 minutes, these versatile bites work sweet or with a light spread.
Cultural Background
Scones originated in Scotland during the 16th century as simple oat-based quick breads cooked on a griddle, later evolving into the oven-baked wheat versions popular in British afternoon tea traditions. The use of yogurt for moisture and tenderness reflects modern adaptations seen in 20th- and 21st-century baking across Europe and North America. Lemon and honey draw from longstanding Mediterranean and British flavor pairings that emphasize bright, natural sweetness in baked goods.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 8
DIFFICULTY: Easy
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup cold butter, cubed
- 1/2 cup plain yogurt
- 1 large egg
- 2 tablespoons honey
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 cup chocolate chips
- 1-2 tablespoons milk, if needed for dough consistency
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and baking soda.
- Cut the cold butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- In a separate small bowl, whisk together the yogurt, egg, honey, lemon zest, and lemon juice until smooth.
- Pour the wet mixture into the dry ingredients and stir gently with a fork until a shaggy dough forms; add 1 tablespoon of milk at a time only if the dough is too dry and crumbly.
- Gently fold in the chocolate chips, being careful not to overmix to keep the crumb tender.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick round or rectangle; cut into 8 wedges or squares.
- Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 14-16 minutes until lightly golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- Keep all ingredients cold, especially the butter and yogurt, to ensure flaky layers and a tender crumb.
- Avoid overworking the dough, which can lead to tough scones instead of the desired light texture.
- Substitute chopped apples or carrots for chocolate chips if preferred for a fruitier variation using available ingredients.
Nutrition
Calories: 280
Protein: 5g
Carbs: 32g
Fat: 15g