Chocolate Chunk Yogurt Mini-Scones

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Yogurt is one of my favourite foods, ever. I love buying a pack of Frubes in the summer, throwing them in the freezer and then eating them for breakfast – how cool am I for having fro-yo in the morning?? I find that yogurt in baked goods is a lot like using sour cream (and I love baking with sour cream). Much like the cream, the yogurt adds a sourness to the batter/dough which complements the sugar beautifully, giving you a rich and moist product. Omg YUM. 

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However, the yogurt in these scones is the healthy alternative to making them with any type of cream. With a fraction of the fat, the scones aren’t exactly going to be as rich, but they’re still light, fluffy and addictive. And what goes well with yogurt? Chocolate (chocolate goes with everything though). I found that the mixture of both white and dark chocolate was amazing; the sweetness of the white chocolate balanced the bitter dark which sat beautifully in the centre of this moist scone.

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Just imagine waking up to the smell of baking scones and melting chocolate. Well, this recipe is perfect for a Sunday morning breakfast. They’re bite-size, giving you the perfect opportunity to have them alongside other breakfast goodies, and also, to trick yourself into thinking that it’s okay that you ate 15 because “they were tiny anyway“. I totally did not do that myself…

If you’re not fond of chocolate chunk scones, then you can by all means substitute for sultanas, pecans, a simple vanilla pod, or even lemon zest. It’s completely down to you!

Here’s the recipe my lovelies (best served straight from ze oven):

  • 70g dark chocolate (cut into chunks) (a little less than 1/2 a cup)
  • 70g white chocolate (cut into chunks) (a little less than 1/2 a cup
  • 375g plain flour (2 cups)
  • 2 tsps baking powder
  • 1/4 salt
  • 75g caster sugar (1/2 cup)
  • 85g chilled unsalted butter diced into cubes (1/3 cup)
  • 125ml low-fat plain yogurt (1/2 cup)
  • 1 free-range egg
  • Milk (to glaze)

Start by preheating your oven to gas mark 5/180/375. Grease and line a baking tray with grease-proof paper and set aside for later usage.

In a large bowl, sift all of your dry ingredients together (flour, sugar, baking powder, salt) and mix well to ensure they’re all combined. Add in the cold, diced butter and rub the ingredients together gently using the tips of your fingers until you achieve a bread-crumb consistency.Stir in your chocolate chunks making sure they are all coated in flour (ensuring even distribution).

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In a separate bowl, beat together the egg and your yogurt until combined. Add the wet mixture to the dry and – using a rounded edged knife – cut the wet through the dry to bring the dough together.

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When the dough is almost combined, turn it out onto a lightly floured work surface and fold together until your dough has just formed (but do not heavy-handedly squish it at all). Split the dough into two equal sections. One section at a time, pat down the dough and form a small circle. Cut each flattened ball of dough into 8 triangles and lay them all on the baking tray.

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Brush each scone with milk and pop them in the oven for 25 minutes (or until they gain a beautiful golden top).

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Take them out of the oven, and enjoy with a nice hot cup of tea!

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