These easy scones with plums and Greek yogurt are full of good stuff – yogurt, whole wheat, and fruit – and they’re so delicious you won’t be able to resist! (Scroll down for video)
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Scones v. Biscuits
A while back one of my friends posted on Facebook about trying what some tout as the best biscuit in Chattanooga (I contend that my biscuits are the best in Chattanooga…I still need to open that biscuits and gravy food truck). A British friend of hers commented that she really didn’t understand what an American biscuit was, as “biscuit” is the word that Brits use for what we in the States call a cookie. I commented and told her that I thought of a biscuit as a slightly more moist, savory scone.
I think that was a pretty decent explanation.That post and my tea at the English Rose made me start thinking that scones are really something that I don’t make enough. I mean, I love scones, and even though they’re not exactly like biscuits they’re definitely just as easy.
A couple of weeks ago I was racking my brain trying to think of a recipe to put some fresh plums into. I considered putting them into my chicken biscuits, but ultimately decided that was a peach’s job and instead decided that plums needed to go into some easy scones. These easy scones have fresh chopped plums, Greek yogurt, and milk. I even went and healthed them up even more by adding some whole wheat flour.
I’m not going to lie…the butter and Greek yogurt make these plum scones pretty dang tender and biscuit-like, so I don’t want anyone fussing that they aren’t authentic. I’m a Southern cook, so it’s going to come across in just about everything I make. Still, if you taste these easy scones I don’t think you’re going to complain, especially if you have them with some salted butter or some lemon curd (my personal preference). And whether you have a cup of coffee or tea, I don’t think you can go wrong. Try them and see for yourself!
Shared on Meal Plan Monday on Southern Bite!
Yield: 8 scones
20 minPrep Time:
20 minCook Time:
40 minTotal Time:
- 1 cup all-purpose flour
- 1 cup whole wheat flour (I used white whole wheat)
- 1/2 cup + 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons unsalted butter, cut into small cubes and chilled
- 1/2 cup milk
- 1/2 cup plain Greek yogurt
- 1 cup chopped fresh plums (3-4 plums)
- 2 tablespoons heavy cream or milk
- Preheat the oven to 450 degrees.
- In a large bowl, combine the flours, 1/2 cup of sugar, baking powder, salt, and baking soda.
- Using your fingertips or a pastry blender, work the butter into the flour mixture until only small pieces of butter are visible. Stir in the Greek yogurt and milk.
- Turn the scone dough out onto a floured surface. Fold and turn until a cohesive dough forms. Form into a large rectangle (use a rolling pin if needed - I just patted it out with my hands).
- Sprinkle the chopped plums onto the dough and roll the dough into a tube. Flour again and form a disc, about 8-10 inches in diameter. Cut into 8 triangles and place on a baking sheet.
- Brush the tops of the scones with heavy cream or milk and sprinkle with the additional tablespoon of sugar. Bake for 15-20 minutes, until golden brown on top and no longer doughy. Serve warm with butter, jam, lemon curd, or clotted cream.