Sunday, September 15, 2013
Sour Cherry and Greek Yogurt Scones
This recipe uses yogurt and a little olive oil instead of butter, which made me worry about the resulting texture. I didn't want a soft, bready scone! And while these are not as short as a traditional scone, they were much better than I'd feared. The outside bakes up crusty, though the inside remains a little soft.
I followed the recipe as she suggested, using 1/2 spelt flour (not sprouted) and 1/2 whole wheat pastry flour. However, I used dried tart cherries, and only 1/2 cup (as they are not as voluminous as fresh). The other change was, because I didn't want to be bothered with honey butter, I added the 1/2 t cardamom right into the flour mixture for the scone. They had a very light cardamom flavor, very subtle.
Conclusion: These were delicious and simple. I'll be making them again.
Recipe: Sour cherry yogurt scones with cardamom honey butter via the Christian Science Monitor