We call ours scone poppers because they are intentionally made to finish in a few bites. There’s more crusty surface layers as compared to standard sized scones where the middle is just a lump of flour.

Prep time: 10 minutes

Bake time: 15 minutes

Ingredients

• 1 3/4 cups + 2 tablespoons all-purpose flour

• 1/3 sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 90g cold butter, in small cubes

• 1 cup greek yogurt (not greek-style!) - This is the one we used

• Toppings of choice (optional) - we used raisins

• 1 egg, beatened (for egg wash)

Notes

1. We added more salt than 1/2 tsp because we love our scones to have a mild savoury profile (think Popeye’s biscuits, but not as salty!). So feel free to add more salt if this is what you think you like too

2. We used salted butter, but you can also use unsalted butter

3. We cut up the butter and stuck it in the freezer just before starting to mix all the ingredients. This gives it time to become very cold, but not frozen yet.

4. For toppings, you can use fresh blueberries or dried cranberries instead of raisins. You can also make plain scones.

Method

• Cut up butter in cubes and store it in the freezer. We cut ours into cubes about 1 x 1 cm.

• Preheat oven to 220ºC and line baking sheet with baking paper

• In a large bowl, mix flour, sugar, baking powder and salt together with a whisk.

• Massage cold butter into flour mixture evenly. It should look feel and look like wet sand, small clumps is totally fine and welcomed. DO NOT work the flour to achieve something fine and smooth.

• Add greek yogurt and toppings, then fold the mixture until the dough just comes together, again do not overwork this step

• Transfer dough onto floured surface and form a rectangle about 1 - 2 cm thick

• Fold the dough into half like you are closing a book, then flatten out the dough briefly again

• Repeat the step above 3 more times, doing this step will ensure your scones turn out with light, fluffy layers!

• Divide your dough into desired shape and size, we cut them into triangles.

• Egg wash the top surface of the dough

• Bake in the oven for 13 - 15 minutes, or until desired golden brown-ness

Notes

1. For scones, we absolutely need very cold butter, but not frozen! We work fast so the butter’s temperature is still cold when it hits the hot oven. The water content in the butter will evaporate into steam in the oven and during this process, it makes the scones tall and fluffy.

2. When massaging the butter into the flour mixture, I used my hands. Personally, I feel it gives the best precision when breaking up the cold butter and mixing it the fastest together with the flour. Speed is key because we want the butter to retain its cold temperature as much as possible.

3. Not overworking the dough has been emphasised many times because overworking them can result in very dense scones. As long as your dough sticks together, you’re good. It’s okay to see some flour too.

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