12 servings (serving size: 1 wedge)

These scones are terrific with chili, or you can split them in half lengthwise and serve with sloppy joe sauce.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in onions. Combine yogurt and egg white, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).

Step 3

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Bake at 425° for 15 minutes or until golden. Serve warm.

Ratings & Reviews

EllenDeller's Review

February 19, 2012
I have made lots of different kinds of scones, and these are perhaps the very best--flaky, crispy on the outside, tender on the inside, flavorful as can be. I I did bake them an extra five minutes. Also cut the sugar to 2 tsp. and the onions to about 1/4 cup and would do the same thing when I make them again. I can also see adding grated cheese and paprika, or making a sweet scones by stirring in dried fruit or even chocolate chips (and leaving out the onions of course)! This is a perfect basic recipe for any kind of flavor variation.

reubli's Review

February 28, 2009
I made these to accompany the Chicken Fricassee recipe from the Jan 09 issue. I was really surprised by how good these were, with a crusty exterior and warm, tender center (much more like biscuits). I did have to add some extra yogurt as the mixture wouldn't bind together. Not really a "company" bread, but a great way to make a weeknight dinner special. Will definately make again.

cbreeze's Review

January 19, 2009
This was a beautiful and delicisious bread. It would be perfect for about any occasion. My family loved it. It was also very quick (I grate the butter for less time cutting in) and easy to make. I made it while the chili simmered on the stove. Will definately make again and again!