Vanilla Raisin Yogurt Scones infused with Nonpareil tea
- michel1492
- Feb 15
- 3 min read
When You Don’t Have the “Right” Flour
Can You Make Scones with Bread Flour?
Yes, you can make scones with bread flour. Bread flour has a higher protein content, which creates more structure. When handled gently and combined with yogurt for tenderness, it produces tall, lightly chewy, flaky scones with excellent rise.
There is a certain kind of freedom that comes when you stop waiting for perfect conditions.
No self-rising flour?
No pastry flour?
Only bread flour sitting in the jar?
Good.
Bake anyway.
These scones were born from exactly that moment — a kitchen with bread flour, Greek yogurt, butter, raisins soaking in tea, and a desire for something warm and vanilla-kissed.
Not traditional.
Not textbook.
But deeply right.
And that is often how the best things happen.
Creativity Isn’t Always Grand
Sometimes creativity is a grand idea.
Sometimes it’s simply using what you have.
Bread flour has more protein. That means more structure. It isn’t what most pastry chefs would reach for when making scones.
But when handled gently — cold butter, minimal mixing, proper hydration — it produces something beautiful:
Taller rise
Defined layers
Slight chew beneath the tenderness
Crisp sugar crust on top
And when paired with vanilla and tea-soaked raisins? It becomes something quietly luxurious.
This is where it begins.
Cold butter. Cubed. Visible.
If you can still see butter pieces, you’re doing it right.
This mixture is the heart of the flavor.
Greek yogurt for richness.
Vanilla for warmth.
Strong brewed Nonpareil tea (black tea + vanilla bean) to soak the raisins.
This is not just sweetness — this is layered sweetness.
Do not overwork it.
Shaggy is correct.
Crumbly is correct.
Rough edges mean flakiness later.
Perfection at this stage would be a mistake.
Sharp cuts.
No twisting.
Let the edges stay exposed. That’s where the rise happens.
The Recipe
Vanilla Raisin Yogurt Scones (Bread Flour Version)
Yield: 8–10 square scones
Oven: 400°F
Bake time: 18–22 minutes
Ingredients
Dry:
315 g bread flour
65 g sugar (plus extra for topping)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Fat:
113 g (1 stick) cold unsalted butter, cubed
Wet:
180 g full-fat Greek yogurt
1 large egg
1 tsp vanilla extract
¼ cup strong brewed Nonpareil tea (cooled)
Add-in:
¾ cup raisins
(Soak in warm Nonpareil tea for 10–15 minutes, then drain)
Method
Preheat oven to 400°F. Line a baking sheet with parchment.
Soak raisins in warm tea. Drain and pat dry.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add cold butter cubes. Cut in with fingers or pastry cutter until pea-sized pieces remain.
In a separate bowl, whisk yogurt, egg, vanilla, and tea.
Add wet mixture and raisins to dry ingredients.
Stir just until combined. Dough will look rough and shaggy.
Turn onto lightly floured surface. Gently press into a 1-inch thick square.
Cut into squares with a sharp knife.
Place on parchment. Brush tops lightly with cream or milk and sprinkle with sugar.
Bake 18–22 minutes until golden brown.
Cool slightly before serving.
Look at that crumb.
Layered. Tender. Slightly structured from the bread flour.
Crisp sugar top. Soft interior.
Not traditional — but deeply satisfying.
What This Recipe Teaches
You do not need ideal conditions to create something beautiful.
You need:
Understanding
Technique
Restraint
Confidence
Bread flour works when handled gently.
Yogurt brings tenderness.
Tea gives depth to raisins.
Vanilla ties it together.
This is not compromise baking.
This is adaptive baking.
And adaptive cooks become powerful cooks.
Serve With
Freshly brewed Nonpareil tea from Oak City Spice Blends
Soft butter
A drizzle of honey
Or completely plain, still warm
Because sometimes the simplest version is the truest one.
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