Since you're still using a soured milk product (yogurt), you could add 1/2 teaspoon baking soda, and reduce the baking powder to 3 teaspoons. This will make fluffier scones.
And to further simplify the shaping, just pat the dough out into a circle, then cut the circle into sixths, and place them slightly apart on the baking sheet. If you want to make them fancier, brush the top of the circle with a little milk or heavy cream, then sprinkle it heavily with sugar, before cutting it into wedges.
Last but not least... you can pat the dough out into a circle, then wrap it airtight in plastic wrap and freeze it. When you want to eat them, decorate the top if you wish, then cut it into wedges, still frozen. Bake the scones a few minutes longer to compensate for them being frozen. (Make the dough when you have some free time - make several batches, even - and freeze the circles. Then you can just haul them out of the freezer, decorate them, and bake them, whenever you feel like having scones.)
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ninetydegrees
no subject
on 2014-06-25 08:44 pm (UTC)And to further simplify the shaping, just pat the dough out into a circle, then cut the circle into sixths, and place them slightly apart on the baking sheet. If you want to make them fancier, brush the top of the circle with a little milk or heavy cream, then sprinkle it heavily with sugar, before cutting it into wedges.
Last but not least... you can pat the dough out into a circle, then wrap it airtight in plastic wrap and freeze it. When you want to eat them, decorate the top if you wish, then cut it into wedges, still frozen. Bake the scones a few minutes longer to compensate for them being frozen. (Make the dough when you have some free time - make several batches, even - and freeze the circles. Then you can just haul them out of the freezer, decorate them, and bake them, whenever you feel like having scones.)