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Wednesday, August 25, 2010

Yogurt Chocolate Chip Scones

When I think Scones I think of coffee and when I think of coffee I think of sharing conversation with girlfriends. Its as if the scones were calling out to me "Bake me for OCF." OCF is short for Officers Christian Fellowship. My friend Tree whos house we have the bible study at always has a fresh pot of coffee brewing and let me tell you, after a long day of chasing after an incredibly talented rolling infant, that is just what I need.

Girlfriend - check
Coffee - check
Scones - check!

Only problem was...I was out of soymilk and by that time I was not going to run to the store. Darn it! I wanted those scones! I had to improvise. Hmmm..yogurt...dairy. Milk...dairy. I'll take my chances. I've baked with yogurt before to make a marble quickbread and that turned out pretty tasty so it should be the same right? Here's hoping!

It turned out pretty good actually. The yogurt gave it a more chewy, cake-like mouthfeel than milk does but it was SO soft, you couldn't help but eat an entire one. Well, I couldn't help but eat an entire scone. lol. So if you want to give these yogurty scones a try let me know what you think.
2 C A.P Flour
1/3 C granulated sugar
2 ts baking powder
1/8 ts salt
1/3 C butter, unsalted, diced and chilled
1 egg beaten
1 ts vanilla
1/2 C organic plain yogurt
1 C chocolate chips
granulated sugar for sprinkling
Preheat oven to 375 degrees F
Grease a 9-inch cake pan
Combine all the dry ingredients (except the sugar for sprinkling) in a bowl and then cut the butter into the flour.
Combine the yogurt, egg and vanilla and ad to flour mixture and fold gently. Do not overwork.
Add in Chocolate chips
Pat into the cake pan and sprinkle granulated sugar on the top.
Cut into 8 wedges
Bake for 15-10 minutes