‘scone on?! This recipe is egg free, refined sugar free, and can be personalized to whatever you’re in the mood for. Make ahead and eat for a snack, breakfast, or bring to your friends!

INGREDIENTS:

• 1 & 1/2 c. flour of choice
• 1 & 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp COLD butter, cubed
• 1/2 c. vanilla greek yogurt
• 3 tbsp maple syrup
• 3 tbsp milk of choice
• 1 tsp vanilla extract
• squeeze of lemon juice
• some lemon zest
• mix-in of choice (about 1/2 c.) 🙂

 

DIRECTIONS:

1. mix together dry ingredients until combined.
2. add the cold, cubed butter and cut in with a pastry cutter or the back of a fork. do this until you reach a crumbly texture.
3. make a well (a hole in the middle of the mixing bowl) and add the yogurt, maple syrup, milk, and vanilla. add as much or as little lemon juice and/or zest as you’d like.
4. mix until well combined.
5. stir in your add-in (I used blueberries, but you can use whatever you want! strawberries, raspberries, or chocolate chips would be good as well).
6. spray a cookie sheet with non-stick spray and transfer the dough onto the baking sheet.
7. form dough into a round, circular disk shape and cut into triangles as you would a pizza.
8. place into a pre-heated oven at 425 for 20-22 minutes. when the scones are done, the edges will be slightly golden in color.

 

 

any questions? –> medicinemyosinmadeline@gmail.com

Enjoy, and happy eating!

xx,

M