It was a sunny beautiful mothers day in Toronto. I spent my day cooking (obviously) for my own mother. Planning the brunch menu was kind of difficult because my mom hates runny egg yolk, which eliminated 90 percent of the gourmand breakfasts I had in mind. After racking my brain I decided to go with a delicious go to brunch item tortilla espanola also known as tortilla de patatas. It's a very simple Spanish dish consisting of eggs, caramelized onions, & paprika fried potatoes. I also served my fabulous kale salad, which I promise to post once the photos are ready, but today is all about my new yogurt scone recipe. You can use 3/4 cup of berries or dried fruit in this recipe if you like, I used some leftover rhubarb & plum compote and the outcome was amazing. Using yogurt instead of milk gives these scones a light chewy texture kind of a hybrid between an English muffin & a scone. This simple quick recipe is a must try at your next brunch gathering. They key is to keep the butter cold and handle these as little as possible.
* I will post the recipe for the compote later this week.
INGREDIENTS: make about 6-8 large scones
2 cups ap (all purpose) flour
2 tsp baking powder
3 tbs sugar
1tsp cardamom
1/2 cup butter - cold & grated (about 1/4 large stick)
pinch of salt
2 eggs - 1 for egg wash
3/4 cup plain yogurt
1/3 cup rhubarb & plum compote - can substitute other fruit jam
handful chopped rhubarb - optional
coarse sugar - optional
PREP: Pre heat oven to 350.
Line baking sheet with parchment or silpat mat if you have.
Sift flour, sugar, salt, cardamom & baking powder, then add grated butter. Toss mixture lightly with your fingers. In a separate bowl beat egg then add yogurt & compote or fruit. Combine the two until they just come together. Spoon mixture on to baking sheet into flattened rounds. Brush each scone with egg wash & a sprinkle of coarse sugar.
BAKE: for 10-15 mins (until firm)
NOTE: I baked for 13 mins at 325, but my oven is hot and extremely temperamental.
