Winter is coming to a close and things are picking back up after a long, cold season. There’s little time or energy for making (or enjoying) full-course breakfasts and the family has already grown tired of the pancake stacks churned out by that new griddle you got for Christmas. You’ve already wowed them with dinner, but you’re still learning to unlock the potential of this new kitchen gadget. It’s time to level up with some basic scones. The best thing about this recipe isn’t that it’s fully customizable (add in any combination of spices, fruits, nuts, etc., for your own unique flavor), or that the dough can be cut, wrapped, and frozen for quick morning freshness throughout the week. What makes these scones particularly special is that they can be fully cooked in half the time it takes to bake, without firing up the oven. The end result is a beautiful crunchy, golden crust and a warm soft, fluffy inside that’s sure to be a grab-and-go hit.


  • 3½ cups of self-rising flour
  • ½ cup of sugar
  • ¼ teaspoon of salt
  • ½ teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 8 tablespoons of chilled, unsalted butter – cut into cubes
  • 1 cup of plain yogurt
  • ½ cup of whole milk
  • Desired fruits, nuts, spices, etc. (optional)
    • TIP: The zest of 1 orange, 1 teaspoon of cardamom, and ¼ cup of finely chopped walnuts or dried cranberries make a great winter combination.



  • In a large bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and any additional dry spices until well incorporated.
  • Add in 6 tablespoons of butter. This can be done either with a food processor, a pastry cutter, fork, or by hand. If using fruit or nuts, add them at this stage and combine using a fork or by hand.
  • In a separate small bowl, whisk together yogurt and milk. Add about 1 cup to the dry ingredients and mix, slowly adding about a spoonful at a time until you reach desired consistency. The dough should not be overworked but should resemble a flaky, soft ball.
  • Turn out the dough onto a lightly floured countertop and divide in half. Shape each half into a ½-inch thick round and cut into wedges. The number of wedges depends on the desired size and amount of scones, but can typically make 8 per batch.
  • Brush the remaining yogurt and milk mixture over each scone and dust tops with sugar.
    • TIP: Try whisking fruit juice into the yogurt, or zest or cinnamon into the sugar for added zing.
  • Heat the griddle over low heat until hot, and melt remaining 2 tablespoons of butter over surface. Lightly dust both sides of the scones with flour and cook on one side for about 3 minutes. Increase the heat to medium-low and cook another 5 minutes until the scones begin to puff and undersides turn a golden-brown. Turn the scones over and cook about 7 minutes, adjusting the heat as needed, so as not to overcook. Scones should be a crusty golden-brown on the outside and fluffy on the inside. Test the doneness by inserting a clean knife or by cutting one open to taste.
  • Transfer the scones to a cooling rack or enjoy hot and fresh.

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