I have three key things to tell you about this recipe. 1: these scones are not what you think. 2: This is one of the easiest recipes you will ever make. 3. I am brilliant. I'll explain, in order.
1: These scones are not what you think.
While they might look like they were freshly baked by an Irish grandma, these scones actually start out with an unexpected base: cookie mix. That's right: I have "doctored" Among Friends Baking Mixes' (the sponsor of this post) "Phil Em Up" Chocolate Cranberry cookie mix. With a little kitchen wizardry, I repurposed this cookie mix to make delicious scones, which just so happen to be gluten-free.
2: This is one of the easiest recipes you will ever make.
All you have to do to make these scones is this: combine the cookie mix with Greek yogurt. What?!? Yep. It really is that easy.
Simply mix until it has come together into a cohesive dough, shape into a circle, score into triangles, and bake them up. In less than 20 minutes, you'll have delicious scones.
3: I am brilliant.
I am brilliant! This is so simple and so effective. But as is often the case, the route which led to this simple perfection was a bit more complex. I experimented with more traditional scone-making methods including folding in cold butter and cream, but the dough was so moist that I had no choice but to put it in a pan and bake it up. It came out delightfully as a sort of cookie pie, but as scones, this was not a success.
It wasn't until the third try that I thought about how fluffy baked goods made with Greek yogurt can be. So I experimented with adding a little at a time to the cookie mix, until I found the perfect consistency. I definitely patted myself on the back for the simplicity yet complete effectiveness of simply adding yogurt.
Now, with a recipe this healthy, and this simple, you have time to think about a topping. I have two suggestions.
One is a confectioners' sugar glaze, which adds additional moisture and sweetness.
Another is a chocolate drizzle. I don't have to explain why this is a good idea, do I?
Or, you could glaze and then drizzle. Why not? It's the holidays.
This recipe is awesome for a Thanksgiving weekend breakfast, or really any time you want to make a breakfast treat in a hurry. They're a wonderful teatime treat, too. The scones freeze very well, too--they will keep for up to a month in the freezer, so you can make a batch and then freeze, and have breakfast all week long.
Glazed Cranberry Chocolate Scones
Makes 8 - Printable recipe here
- 1 pouch (13.8 ounces) Phil 'Em Up Chocolate Cranberry Cookie mix by Among Friends
- 1/4 cup plus 2 tablespoons full-fat, Greek yogurt (I used honey Greek yogurt)
Optional toppings: 2 ounces melted chocolate, or a confectioners' sugar glaze composed of 2 cups confectioners' sugar mixed with enough cream or milk to thin.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, or a silicone mat.
In a large bowl, combine the cookie mix and 1/4 cup of the yogurt. Work the mixture together with a wooden spoon or impeccably clean hands until it becomes a cohesive mass that is moist but can be handled without being too sticky. You may or may not need the additional 2 tablespoons of yogurt. I'm leaving this option open because I know that different brands of yogurt can vary slightly in consistency.
Form the mixture into an approximately 8 inch circle. Using a bench scraper or a sharp knife, cut into 8 equal portions, but don't separate them on the sheet.
Bake in the preheated oven for 12-16 minutes, or until browned to your liking.
Remove from the oven, and transfer the sheet to a wire rack to cool. If you like your scones plain, you're done! Since they have chocolate, do not let your pug have any bites.
If you like some glaze, set up the scones on a wire rack with something below to catch any drips. Whip up either a confectioners' sugar glaze or melt 2 ounces of chocolate, and drizzle or glaze your heart out.