Yogurt Scones

What's this? Another recipe that uses yogurt? Yeah, man. That's what happens when you've got peach yogurt coming out of your ears, and you just can't take eating it straight. But I've already discussed this. We don't need to talk about it again.

We can, however, talk about these scones. Or maybe The Hunger Games. But it's probably more appropriate to talk about the scones. Did you know that this is the first scone recipe I've featured on here? Did you know that it's the first time I've even made scones?!

That just sounds crazy, I know. But I somehow thought myself not a scone person. As to why I felt that way, I really cannot answer you, because I just don't know. Sometimes you just go through life having never eaten something for no good reason. Not that I'd never had a scone. Because I must have had one at some point, right? It's just I can't really remember it. Hmm.

Oh well! Despite my scone unfamiliarity, I have to say I really liked how these turned out. Yummy scrumdiddlyumptious. That's totally a word.

Yogurt Scones
Printable Recipe

Ingredients

• 2 1/2 cups Bisquick (or equivalent)
• 1/4 cup granulated sugar
• 1 large egg, beaten
• 1/2 cup yogurt
• 2 Tablespoons unsalted butter, melted
• sugar for dusting

Cooking Directions

1. Preheat oven to 425F.
2. Combine Bisquick and sugar. Stir beaten egg, yogurt and butter together in a separate bowl. Add that mixture to the Bisquick until it all just clings together.
3. Knead gently on a floured surface approximately 8-10 strokes. Form a 6 inch circle with the dough and cut into 10 wedges.
4. Sprinkle with sugar and place on an ungreased baking sheet.
5. Bake 10-12 minutes until golden.

In photos:

Bisquick and sugar mix together. If you don't have Bisquick, you can instead cut together 2 1/2 cups flour, 3 3/4 tsp baking powder, 5/8 tsp salt, and 2 1/2 Tbsp shortening.

Egg, butter and yogurt all mixed.

Add the wet stuff to the dry stuff and it should look something like this.

Knead it some on a floured surface until it all holds together well.

Push it out into an approximately 6 inch circle and cut it up. 10 wedges is recommended, but I only did 8 since I used the pizza cutter and it was easier.

Sprinkle with sugar and arrange them on your ungreased sheet.

Bake for 10-12 minutes until golden. Enjoy delicious scones!

Yogurt Cake

Confession time: I don't like peaches. In fact, I might call them gross and do an exaggerated nose wrinkle when faced with them. Peach yogurt gets the same reaction. I don't care if it's just sugary yogurt with a hint of peach flavor, when you're expecting strawberry and open up your yogurt and find it's that peachy color, it just ruins your day. Or my day. Because you might like peach, and maybe that would make your day.

But you know what's strange? I don't mind them baked into things. Weird, right? What is that about? I think it's because the overly peachy flavor gets diluted in baking. So when I found myself with an abundance of peach yogurt thanks to that Yoplait pack at Costco, I decided the solution would be to use it to bake some stuff. Because what else am I gonna do? Actually eat it? Gag!

This here is a yogurt cake, which can be used with any type of yogurt, to be fair, though I would suggest vanilla and peach are probably the most appropriate for this type of breakfast-y cake. Perhaps blueberry. Strawberry seems sort of weird, but hey, you can try it and let me know if you're so inclined. This would also probably be over the top delicious if you added a glaze, but I didn't this time.

Yogurt Cake

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 cups yogurt (any flavor)

Cooking Directions

1. Preheat oven to 350F. Grease and flour a bundt pan.
2. Cream butter, brown sugar and vanilla. Beat in eggs until smooth. Combine the dry ingredients in a separate bowl and stir into batter, alternating with the yogurt.
3. Pour into prepared pan.
4. Bake for 50 minutes until a toothpick inserted in the center comes out clean.

In photos:

Forgot to take photos of the beginning steps! Whoops. Here's before you add in the flour etc. and the yogurt.

And after. It's a bit lighter in color and a less thick but looks much the same!

Pour it into your bundt pan.

It'll come out looking like this.

After it's cooled a bit, flip it out onto a plate.

Cut in and enjoy!