Monday, February 15, 2010

Day 46: Featherlight Scones

So yesterday was Valentine's Day, and my hubby had to work. I wanted to cook a nice dinner, but most of the time my kids just don't appreciate it. I found out that a neighbor had surgery and I knew I had found someone who could appreciate a nice dinner. I spent a good part of yesterday, after church, preparing everything to go into the DO. It all turned out amazing, but the dish I am most proud of is the scones. Breads have been a challenge, but yesterday I rose to it! Since part of this dinner was going to the neighbors, I doubled this recipe and cooked one in the DO and one in the oven, just in case. My track record with bread has been less than stellar, so I was worried. It is one thing to choke in front of my family or even all of you, but the neighbors.... Let's just say, I was pleasantly surprised!
Featherlight Scones
10" dutch oven
3 cups flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cold butter or margarine
1 egg
1 cup vanilla yogurt (I used 1/2 vanilla & 1/2 plain)
1/2 tsp vanilla extract
2 tsp. milk
In a bowl, combine the flour, baking powder, baking soda and salt; cut in butter until crumbly. Stir in the egg, yogurt and vanilla just until combined. Turn on to a floured surface and knead 6-8 times. Roll into a 10" circle; cut into 8 wedges and put inside DO. I used the DO lid as a guide for the size. Brush tops with milk and sprinkle with sugar. Bake at 425 degrees for 12-15 minutes or until golden brown. I used 8 coals on the bottom and 18 on top. Remove from the bottom heat about halfway through cooking. Serves 8.
The Finished Product

What I Learned
I couldn't be happier with how these turned out. I should have taken them off the bottom heat sooner, but they weren't burned and the bottoms were still soft. They were just a little too brown. It is so much fun when a recipe you have never made before works like a charm.
The Review
These are perfectly named! They were so light and soft, they melted in your mouth. They were probably at least 3 inches thick. We all loved them. These will go into our normal meal rotation. They are as good as rolls, but softer. I'd also take them over biscuits. The best part was that the ones cooked in the DO turned out better than the ones in the oven. They did take longer to cook, both in the DO and inside. 25-30 minutes was more realistic, but they were worth the wait. Definitely an A!


  1. It does my heart good to see this post is actually about scones and not variations of a doughnut or fry bread.

  2. How do I add my blog to "other great food blogs"?

    I can spill Utah, that was a typo. I lved there foe 28 years.

  3. I know I have been to your blog, but I can't find it in my history. Email me with it and I will add it to my blogroll!

  4. is my blog, and is my e-mail thank you Ron Clanton


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