When Marble Man and I visited England many years ago, we fell in love with teatime. No matter where we went, one of us asked, "Is it time for tea yet?". Mostly it was the scones that had us hooked. When you get a basket of those delectable pastries in Engand, they aren't shaped like a triangle like the way they are in this country, but small and round like our biscuits. And they are very moist and tender.
When I got back home, I set about finding a really good scone recipe. The one I found has a surprise ingredient (plain yogurt), which adds a little "tang" to the final result, as well as tremendous moisture and tenderness. Purists may say it's not a scone, but a flavorful "something else", but we love 'em anyway. Marble Man does a little happy dance when he smells a batch of these scones baking in the oven!
Preheat oven to 275
3 C flour
3 T sugar
1 T baking powder
1/2 tsp baking soda
3/4 tsp salt
1/4 C cold butter, cut up
1-1/2 C plain nonfat yogurt
Lightly butter a baking sheet. Mix flour, sugar, powder, soda, and salt in a bowl Add butter, cutting in with a pastry blender, until mixture looks like coarse meal. Add yogurt, stirring until dough pulls away from the side of the bowl. Gather into a ball.
Lightly flour board and knead dough just until smooth. Pat dough into an 8" circle. Cut into 8 wedges and place 2" apart on baking sheet.
Bake until lightly browned, 18-20 minutes.
** I've found that making 8 wedges means these scones are HUGE and equal about a day's worth of bread all at once. I roll the dough out to about 1" thick and use a biscuit cutter. That way I get 12 scones out of the recipe.