Spiced Scones

There was sufficient interest at the Brunch with the Bunch this morning after church that it makes sense to publish this recipe on our ‘blog. 


3 c. all-purpose flour
1 c. cake flour
1 c. white sugar
1/4 c. dark brown sugar
1-1/2 Tbl baking powder
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
2 cubes butter (room temp)
2 6-oz containers low-fat vanilla yoghurt
1/3 c. milk
2 eggs beaten
1 Tbl vanilla extract
Turbinado (Demerara) sugar, as needed
ground cinnamon, as needed


Preheat oven to 400 degrees.  Grease 2 scone pans liberally with butter.  Combine dry ingredients (both flours, both sugars, baking powder and spices) in the bowl of a stand mixer.  Using the paddle, add softened butter and process until it is creamed.  Combine wet ingredients (yoghurt, milk, eggs and vanilla extract) in a bowl and stir into dry ingredients just until mixed.  Fill two scone pans. Cover the top of each scone with turbinado sugar and a light sprinkling of ground cinnamon. Place the scone pans in the oven, reducing the temperature to 375 degrees.  Bake about 30 minutes, until a toothpick inserted into a scone comes out dry and clean, and the scones are lightly browned. 

Makes 18 scones.

One Response to “Spiced Scones”

  1. Marla McAlister Miller says:

    I’m tryin this…Sounds fabulous…when you comin our way you old Cajun…..Who dat….

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