These mini scones make the perfect addition to an afternoon tea with butter and jam. Even better, they use less butter and can be adapted to different mix-ins!
Why Greek Yogurt?
Greek yogurt is a versatile ingredient that can be used in a variety of baking recipes. Here are a few ways that Greek yogurt can be used in baking:
- Moisture and Texture: Greek yogurt can be used as a substitute for sour cream or buttermilk in baking recipes to add moisture and enhance the texture of the baked goods.
- Leavening: Greek yogurt can be used as a substitute for baking powder or baking soda in certain recipes. The acidity in Greek yogurt reacts with baking soda to create carbon dioxide bubbles that help the baked goods rise.
- Protein: Greek yogurt is high in protein, and can be added to recipes to boost the protein content of baked goods. This is particularly useful in recipes for muffins, pancakes, and breads.
- Reduced Fat: Greek yogurt can be used as a substitute for butter or oil in recipes to reduce the overall fat content of baked goods. This can be particularly useful in recipes for cakes and muffins.
- Flavor: Greek yogurt has a tangy flavor that can be used to enhance the flavor of baked goods. It pairs well with fruits and spices, and can be used in recipes for cakes, muffins, and quick breads.
Key Ingredients
Greek yogurt – this helps keep these biscuits low fat! This gives the biscuit more moisture due to the thick creamy nature of this ingredient. Compared to regular yogurt, the texture is more suitable for baking and contains much more protein packed into a small serving. Because we are using fat free Greek yogurt, it cannot fully substitute for the butter, hence the small amount of butter in this recipe.
Milk – cold milk. repeat after me COLD milk. This will make sure the butter in the biscuit does not melt until after it has been put in the oven. Milk is also used to brush the tops of the biscuits to help it brown and to keep this recipe egg free.
Why “cut” in the butter?
By cutting the butter, I mean mixing it into the dry ingredients rather than the traditional way of mixing butter with the wet ingredients in muffins and cakes. By doing this, when the biscuits bake, the butter melts, creating small air pockets in the baked good. This is the key to a flakey pastry with layers.
To Store
Keep in an airtight container or bag and store at room temperature for up to 5 days. Reheat before eating.
To Freeze
Keep in an airtight container or bag and freeze for up to 1 month. To eat, reheat the biscuit in the oven before eating.
Low Fat Mini Greek Yogurt Biscuits
Ingredients
- 3 cups AP flour
- 1 tbsp baking powder
- ½ tsp salt
- ⅓ cup cold unsalted butter cubed
- ½ cup plain non-fat Greek yogurt
- 1 tbsp honey
- ½ cup cold milk + extra for brushing
Instructions
- Preheat the oven to 400F and line a pan or two with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Incorporate the butter using either a butter cutter, fork, or your hands. Stop once you are unable to break apaart anymore butter chunks.
- Fold in the Greek yogurt, honey, and cold milk.
- On a flat surface. Roll out the dough until ¾ – 1 inch thick. Cut using scone cutter and place onto pre-line pan.
- Brush the scones with milk and bake for approximately 20 minutes or until golden brown.
- Serve while warm.
