Are you a muffin or a SCONE?!

I always was a muffin gal for breakfast… blueberry, apple cinnamon, heck even corn bread… I never really gave much thought to eating a scone or let alone even really knowing what a scone was exactly…

Well, that was until I had these phenomenally delicious scones at a favorite restaurant of mine that I went to and then went in search of the perfect scone recipe… I think this one is it.

A scone is a somewhat delicate kinda thing… not in the literal sense.  I mean, it’s a dense quick bread basically that’s slightly sweet, not nearly as sweet as a muffin, and it’s got some fruit, maybe a bit of chocolate or even some nuts in it.  But the biggest problem that some might have with a scone is that they might think it’s too dense… it’s all in the recipe!  This is just that recipe.  It’s flaky, sweet and delicious!

I could eat one (OR 5) of these for breakfast with my coffee ANY DAY! 

They freeze well also and are a great little treat for breakfast for guests or even for yourself!  I know mine don’t last longer than a day or two in our house

Phenomenally Delicious Scones

2 cups all purpose flour


1 tsp baking powder


1 tsp baking soda


1/2 tsp salt


1/4 cup sugar


1/3 cup butter

1 container yogurt
(6 oz)

2 tsp orange zest


1 cup strawberries, fresh or frozen
OR blueberries

1/4 cup chocolate chips (optional...but you'd be a fool not to add them!) hahaha~

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Combine flour, baking powder, baking soda, salt and sugar in a food processor. Pulse for 5 seconds to combine.

Cut butter into 4 or 5 pieces and add to food processor with flour mixture. Process for 10-15 seconds until no large pieces of butter remain.

Add yogurt, orange zest, chocolate chips, and frozen strawberries to food processor. Pulse for 10-15 seconds until mixture comes together into a ball.

Divide dough in half and shape into two balls. Place the balls on the baking sheet and press down until dough is 1-1½ inches thick. With a knife, cut a cross into the dough so that each disk is divided into 4 pieces.

Bake for 18-20 minutes, until scones are lightly browned. Let the scones cool on the sheet for 5-10 minutes. Divide the scones along the lines you cut before baking and remove to a wire rack to cool.

Serve with some whipped butter or drizzle some honey… or go the extra mile, raspberry jam is always my favorite on a scone! 

**sidenotes & tips**

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  Tips for mixing, rolling & baking biscuit scones:

  • Always chill the butter and vegetable shortening before using. This makes it easier to form crumbs and prevents the mixture from becoming oily.
  • Work with the side of the fork around the perimeter of the bowl toward the center when incorporating the liquid.
  • Chilling the dough before rolling makes it easier to handle.
  • Use a plastic palm-size bowl scraper or oversize rubber spatula to help remove the dough from the bowl.
  • Replace the flour on the kneading surface as it becomes too coarse (bits of dough will fall off into the flour as you knead and should not be reincorporated into the dough).
  • Do not overhandle the dough, as it will make the scones tough.
  • If you have warm hands, use a dough scraper to lift the dough.
  • Roll the dough on a well-floured (about 2 tablespoons of flour) pastry cloth with a cloth-covered rolling pin. Flour the pin before rolling.
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