In Scotland, pronounced to rhyme with Fonz, these are sort of in between biscuits and muffins. Not nearly as sweet as muffins. I've never made them myself before and plan on tinkering with the recipe further, but these came out pretty well. Some recipes call for milk, some for cream. I only had skim milk on hand, so decided to be brave and use 2% fat Greek yogurt, and added a teaspoon of baking soda to try to balance the acidity.
Preheat oven to 400.
In a large bowl, mix dry ingredients:
2 cups flour
1 tsp. baking soda
1 T baking powder
3 T sugar
Cut in with a pastry cutter (or two forks, or use a food processor), as for pie dough
6 T unsalted butter, cold, cut into pieces
In a smaller bowl, mix:
1/3 C. Greek yogurt
Pour the wet ingredients into the dry and mix just until combined -- don't over mix; as with biscuits, that would make them tough. With floured hands, pat onto a lightly floured board, either into a round shape to cut into eight wedges or a square to cut into eight triangles.
Carefully transfer to a baking sheet, preferably with a silicon baking mat or parchment paper, or greased. Bake 20-25 minutes, being careful not to overbake. Optional: After about 15 minutes, brush with butter and sprinkle sugar on. Cool on a baking rack for 5 minutes. Eat with butter, yogurt, preserves, honey, whatever you like.
Next time I think I will add blueberries to the wet ingredients!
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- This is me enjoying a limoncello in Rome on the last night of our trip to Italy. Funny thing is, I don't really like limoncello that much, but thought it would be great in a dessert. And wouldn't you know, The Barefoot Contessa just did a great fruit salad with limoncello. So now I can't. Oh, well.