Hello!
I’ve been promising a scone recipe, and finally have this one where I like it: a light scone with a lovely crumb, made with butter and Greek yogurt. I rarely have buttermilk on hand, which is what we use at the bakery for our scones, so I substituted Greek yogurt, something I always have on hand. Use low- or non-fat as a substitute for buttermilk; the higher protein works really well in GF baking, and it has a nice, subtle flavor.
In keeping with traditional scones, these are barely sweet; you could add another couple of tablespoons of sugar if you prefer, and they’ll still be on the less-sweet side.
Tip: If using frozen berries, let the shaped disk sit for 10 minutes before baking to allow the berries to defrost to insure you won’t have pockets of underdone dough.
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