Sweet Yogurt Scones

I'm a real, bona-fide weirdo.

I don't eat meat. I think to pair buckwheat noodles with pomegranates (see here). I've never had a boyfriend. I'm a Korean who's an English major. I don't like skinny jeans, leggings, logo T-shirts, and animal prints. I once did a rhetorical analysis on "Fireflies" by Owl City. I run a cooking blog.

And then there's where I baked scones for the first time. 

I made them in the late afternoon and ate one as dessert. Then I had dinner... that consisted of rice, kimchi, egg, and seaweed. 

I don't deny my strangeness. You shouldn't, either. 

No, this isn't a scone. It's a round cornbread with a missing piece. I thought the cornbread looked like Pac-Man, so I took a picture. I was very entertained. 

I had to work very quickly with the dough, so I couldn't take pictures of the process. But this is what it looks like after it's been shaped and cut into wedges. 

Ready to bake in the oven. Hoping that they don't turn out to be a complete disaster.

Was I freaking out about baking scones for the first time? Yeah. 

Was I worried that I wasn't doing this right? Yeah. 

Did the scones turn out perfectly? Oh yeah. 

I paired my beautiful, golden scone with a drizzle of wildflower honey. It was perfect. Buttery, delicate, crisp, and slightly sweet.

Cornbread Pac-Man, eating the scones. Oh. My. God. I don't know why this is so funny to me.

Sweet Yogurt Scones

*makes 6 scones*

Ingredients:

-         2 cups all purpose flour

-         1 tsp cream of tartar

-         ½ tsp baking soda

-         ½ tsp salt

-         1-2 Tbsp sugar (for sweeter scones, up to ¼ cup)

-         4 Tbsp unsalted butter, chilled an cut into ½-inch pieces

-         1/4 cup milk

-      1/2 cup greek yogurt, preferably vanilla or honey flavored

Directions:

1. Adjust oven rack to middle position and heat oven to 450 degrees
2. Whisk flour, cream of tartar, baking soda, salt, and sugar together in large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With fingertips, pastry blender, 2 knives, or steel blade of a food processor, cut or proves butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps
3. Combine milk and greek yogurt in a cup. Set aside. 
4. If making by hand, make a well in the center and pour in milk and yogurt mixure. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. If using a food processor, pour milk mixture through feed tube; pulse until dough just starts to gather into a rough ball (do not overprocess or scones will be tough). Turn dough onto a well-floured work surface
5. Quickly roll dough to thickness of ½ inch. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to ½ inch thick; continue to cut 3-in rounds. Place dough rounds 1 ½ inches apart on a greased baking sheet. Bake until scones are lightly browned, 10 to 12 minutes. Serve immediately. 

Source: Adapted from The Best Recipe