Fluffy vanilla flavored scones, packed with plump sultana’s. These delicious scones are made using 1% fat quark (or Greek yoghurt) and are so simple to make, you won’t believe it. Use a dollop of creamy Greek yoghurt (or clotted cream) and strawberry jam to add the perfect finishing touch.
A few weeks back, I received an email from J., who tried my scones recipe. He mentioned the recipe didn’t work out for him and that the batter was very dry. As I’ve made these scones quite a few times and never had problems with it, I was very puzzled and wanted to solve the problem right away. So I did some extra research and figured some extra pointers for you guys when making this recipe.
The main problem J. had with this recipe was a dry batter. Luckily, he also mentioned the dryness of the farmer’s cheese, because farmer’s cheese in The Netherlands is never dry. It’s more like a yoghurt-consistency. This was my first clue. So I googled away and hit jackpot right away! (woohooh) Turns out, farmer’s cheese isn’t the same in every country…. In Europe, farmer’s cheese is a yoghurt-like product. However, outside Europe farmer’s cheese can be a kind of pressed cottage cheese. Dry and bland. Definitely not good and the perfect explanation for J’s dry batter.
So we figured the needed quark/farmer’s cheese wasn’t available all around the world. As I wanted everyone to be able to make this recipe, I went ahead a did some more recipe testing on these scones to find an alternative for the quark. The solution? Greek yoghurt. It has the same consistency as the quark I use and is slightly tangy too. You can use full-fat Greek yoghurt or 0% Greek yoghurt. Either way it’ll taste good, but with full fat Greek yoghurt the scones will obviously taste a bit creamier. I’d go for creamy, but hey, it’s your choice! 😉
In addition to the substitute, I’ve made a video to ensure no-fail.
- 250 g all-purpose flour
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 egg (L)
- 40 g caster sugar
- 250 g farmer's cheese (quark)*
- 1 Tbsp vegetable oil**
- 2 tsp vanilla extract (optional)
- 200 g sultanas (or raisins)
- warm water for soaking
- Preheat the oven to 200 C and spray a muffin pan with baking spray (or butter and dust with flour).
- In a small bowl, add the sultanas and enough warm water to soak all the sultanas. Set aside.
- In a bowl, mix the flour, baking powder and salt. Set aside.
- In a mixing bowl, mix the egg and sugar until the sugar is dissolved.
- Add the quark, oil and vanilla extract. Mix until completely incorporated.
- Add the flour mixture to the batter and mix with a wooden spoon.
- Drain the sultanas and fold them in the batter.
- Divide the batter over the muffin pan. It should make exactly 12.
- Bake the scones 7 minutes at 200 degrees. Then, turn the oven down to 180 C and bake for another 8 minutes or until a cake tester comes out clean.
- Serve immediately or let it cool completely before storing in an airtight container.
- *Or Greek yoghurt. See text.
- **Any flavorless vegetable oil will do. I used sunflower oil.