I’m taking the day off today, but that doesn’t mean your day will be free of yummy baked goods. Instead, today is my first guest post. Even better it’s from my friend Kayle over at The Cooking Actress. I stumbled upon Kayle’s blog after seeing a guest post of hers on another blog and knew I had to investigate her recipes further. OMG! She makes some amazing goodies. Remember that super easy Baguette? The recipe was thanks to Kayle! Plus, I knew we’d hit it off right away since she’s an actress and I’m a writer. I think one day we’ll be BFFs living in California, her acting in my latest screenplay, but for today, these scones make her a superstar in my book. I’m not a scone expert but what’s a baking blog without scones? So Kayle’s here to save the day with some seriously yummy looking scones that I’m totally going to have to make. You should also like Kayle on Facebook and follow her on Twitter and Pinterest so you don’t miss out on any of her fabulous recipes.
Hello wonderful Pies and Plots readers!
My name is Kayle and I’m the writer of a lil blog called The Cooking Actress. I am SO excited to be over here guest posting for Laura today! I think she has one of the cutest blogs ever (don’t you!?) and she has been immensely supportive of my blog, and has been a great friend almost as soon as we found each other in the blogger universe. But you guys already know her amazingness!
Let’s talk food.
Since this is a largely baking blog, and I love to bake, I knew I definitely wanted to share something of that nature over here. But one big obstacle? Laura (the poor dear) is allergic to chocolate! And um…I’m sort of chocolate crazy. But then I had an epiphany on the perfect recipe! I had recently(ish) made some scones from another one of my fave foodie friends, Kristina from Whipped. Baking! Breakfast! Dough! Chocolate-less! Yay! And Laura agreed, saying she’d been wanting to share a scones recipe on here anyway . It was kismet!
These scones are super delicious. They’re lovely scone-y goodness, stuffed with cinnamon sugar deliciousness. And they’re like…healthy. So it’s justifiable to eat about 3 of these, right? Right.
- 1½ cups all purpose flour
- ⅔ cup whole wheat flour
- ⅓ cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅔ cup 0% Greek yogurt
- 3 tablespoons butter, melted and cooled
- 1 egg white
- 3 tablespoons milk
- coarse sugar, for sprinkling
- ⅓ cup granulated sugar
- ½ tablespoon ground cinnamon
- ½ tablespoon all purpose flour
- 1½ tablespoons unsalted butter, softened
- ¼ cup + 2 tablespoons powdered sugar
- 1-2 tablespoons milk
- Line a baking sheet with parchment paper/silpat. Preheat oven to 400 degrees.
- Stir the sugar, cinnamon, and flour together in a small bowl. Work in the softened butter until it forms a paste.
- Whisk flours, sugars, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In a small bowl combine Greek yogurt, butter, and egg white. Add into the large bowl until it is crumbly and just moist.
- Turn dough onto a lightly floured surface. Using floured hands, knead 6-12 times. Divide into 4 equal parts. Pat each section into a 6 in. circle.
- Put 1 circle on the baking sheet. Spread half of the filling mixture on top, leaving a small border around the edges. Take a 2nd circle and place that on top. Carefully press the top and bottom together, paying close attention to sealing the edges. Cut into 6 wedges. Brush with milk and sprinkle with coarse sugar. Repeat with the remaining 2 circles.
- Bake 10 minutes, until lightly browned.
- Whisk milk and powdered sugar together. Drizzle over warm scones.