Morning Scones
90 Min

Morning Scones

There are many baking trade secrets I learned during my time at Café Annie. One of the biggest ones was that frozen cookie dough made the best cookies. They kept their shape; the spread was just right, and they remained moist inside. Same with scone or biscuit dough. I have even tried this with cake dough, frozen it in weighed out batches and then baked off in small pans and it comes right back. Having cookie or scone dough in the freezer makes for a guaranteed dessert just minutes away, especially if you have company during the holidays. Here is a scone dough I adapted from the biscuit recipe in my book Masala. I increased the sugar and added a couple of teaspoons of dragon fruit powder to give it a sweet aroma and a pink tinge – you could just leave that out, put powdered matcha for a green tinge or use any other flavor of your choice. Slice it in half and top it with your favorite jam and a dollop of cardamom whipped cream.
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Cook Time

90 Minutes



Step 1
In a large bowl, combine the flour, baking powder, baking soda, sugar, salt, and dragon fruit powder. Stir in the butter and mix with your fingers crushing the pieces into the flour. This will take 2 to 3 minutes; however, don’t mix it in too much, be sure to keep some chunks of butter remaining. Stir in the Greek yogurt and turn the dough mixture onto a counter or work surface. Pat it together into a rectangle, then fold it over like a book. Using a rolling pin, spread it into a large rectangle, turn it 90 degrees then fold it over like a book. Repeat this one more time. Roll the dough into a log, then wrap and refrigerate for a few hours or overnight.
Step 2
Preheat the oven to 350°F. Cut the dough into 8 thick equal discs. Lay them on a baking sheet and sprinkle a bit of sugar on top of them. Bake for 25 to 30 minutes, then let them cool on a wire rack. Serve warm.
2 1/2 cups/400 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup/50 grams sugar, plus a little more for topping
1 teaspoon sea salt
2 tablespoons dragon fruit powder or matcha powder (optional)
1 1/4 sticks/140 grams cold butter, cut into small pieces
1 1/4 cups/315 grams of sour cream or Greek yogurt

Notes & Variations

  • The scone log can be frozen for up to 6 months as can the scone dough discs. They are best when baked straight from freezer to oven.
  • Add saffron to the yogurt or sour cream a day or two before using in the scone dough – the scones will be a golden yellow and aroma of the scone will be devastatingly delicious!
  • To make a cardamom cream, whip 2 cups of heavy cream with 2 tablespoons of powdered sugar and one teaspoon ground cardamom.
  • Find dragon fruit and other such interesting ingredients at nuts.coms
90 Min


Enjoying sweets in the morning is an indulgence most deserved!

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