Don’t even ask me when was the last time I had a scone. I couldn’t tell you. I’m not so much the dainty high tea type lady… I’m more of a kick back with lemon pepper wings and watch the game type lady. đ But let me tell you something.
These. Scones. Are. D E L I C I O U S! And GOOD FOR YOU! Huzzah!
The other night I was kind of snacking, kind of cleaning out the fridge and discovered a tub half full of Greek yogurt that needed some love. I came across Paula’s lemon poppy seed scones and was instantly inspired. Now, considering we’ve done quite a bit of baking in the last couple of weeks, anything else that emerged from the oven most definitely had to be #hulkapproved… Namely because he was sitting 10 feet away in the dining room, suspiciously eyeing my every move.  As soon as I emerged from the pantry with the flour, he hit me with his classic “what are you doing now?!” Busted. Helpful hint: Put rosemary in anything and Anthony will approve. Swapping the butter for coconut oil didn’t hurt either. Green light! Let the preheating begin.
- 2 cups all-purpose flour
- 3 tablespoons organic cane sugar
- 1½ tablespoons fresh rosemary
- Zest of 1 orange
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup solid coconut oil
- ⅔ cup plain Greek yogurt
- ¼ cup freshly squeezed orange juice
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, stir together the flour, sugar, rosemary, orange zest, leaveners, and salt.
- Add the coconut oil, Greek yogurt, and orange juice, and stir until a craggy dough forms. Using your hands, press the dough together until it forms a ball.
- Turn the dough out onto the parchment lined baking sheet and shape the dough into a 1-inch thick disc (brush away any remaining crumbs). Cut the disc into 8 wedges and space the wedges 1-2 inches apart (give 'em room to fluff!).
- Bake for 12-14 minutes, until fluffy and golden brown. Cool on a wire rack.
- Drizzle with agave or honey and serve.