Scones with Currants and Yoghurt

I love scones. How much do I love scones? When I travel, I do a lot of walking around and am constantly famished. On this account, I permit myself both morning and afternoon between-meals snacks while on vacation.

When I went to London last year, I ate scones with clotted cream and strawberry jam for both of my daily snacks. I like them that much. And I didn’t tire of them – I could have probably kept it up for far longer than the five-day span of my UK sojourn.

Scones are probably my favorite quickbread baked good. Something about them has an appeal that transcends even that of my beloved biscuits. Maybe that’s just more of my anglophilia manifesting itself, but I did major in English. I’m allowed a little shout-out to the mother country and her iconic baked goods.

So why don’t I bake them more often? Most scone recipes call for cream as a binder. I’m far from a healthy baker, but I have a hard time eating something if it feels just ridiculously artery-busting. These rules do not apply on vacation, mind, but at home, I try to be more careful – especially since, when I’m preparing something, I can’t pretend to be in the dark vis-à-vis its nutritional content.

Since yoghurt serves as a good, non-flavor-killing substitute for fatty dairy in so much baking, I thought I’d try to whip up some scones with it. I wasn’t aiming for health food, but I was hoping to create something I could nosh on without peering down at my stomach to inquire if it were a loose-jeans day before indulging in a nibble.