I made these lovely little treats yesterday while working on the Recommendations: Spring print series. They are light, moist and if you use fresh blueberries they will burst in your mouth as you enjoy one. Make sure to handle the dough lightly as it will help them rise more while baking giving them a nice fluffiness. Enjoy!

Yogurt Scones (Chocolate and Zucchini)

- 215 grams (1 2/3 cup) flour
- 30 grams (2 heaping tablespoons) sugar
- 1 tablespoon baking powder (one French standard packet, or 11 grams)
- 30 grams (2 tablespoons) butter, softened
- 125 ml (1/2 cup) plain yogurt
- 2 tablespoons milk
- 2 to 3 tablespoons chopped nuts or dried fruits, or a teaspoon citrus zest… (optional)

(Yields 8 scones.)

Preheat the oven to 200°C (400°F). Line a cookie sheet with parchment paper.

In a medium bowl, combine the flour, sugar, baking powder. Add in the diced butter and blend it in with a fork or pastry cutter, until no visible lump of butter remains. Add the yogurt, milk, and whatever flavoring ingredient you want to use, and blend them in until the dough forms a ball. Handle the dough as lightly as you can, without overmixing, or the scones won’t raise as much.

Pat the dough into a flattish round, about 3 cm (a little over an inch) in thickness, and cut into eight wedges (alternatively, you can simply divide the dough into eight balls, or use a cookie cutter to make eight neat rounds). Place the wedges a few centimeters apart on the cookie sheet. Bake for 15 minutes, until the top of the scones is set and lightly golden.

Serve warm, with an assortment of spreads — clotted cream, butter, jam, honey, nut butter… — and a cup of tea.