Put the ● ingredients in a bowl and whisk together.
Make a well in the center of the mixture, add the ◎ ingredients, then use a rubber spatula to mix with a cutting motion.
Wrap with plastic wrap to form a ball, then slightly flatten it out, cut it in half, and stack the halves. Repeat this process once more.
If you want squares, form the dough into a 7-cm-by-14-cm rectangle, and if you want triangles, form it into a 11-cm-by-12-cm square, then wrap in plastic wrap.
Store the dough in the freezer for 5 to 10 minutes (this will make it easier to cut). You can skip this step. If you are allowing the dough to sit overnight, put it in the refrigerator.
Cut into eighths with a knife, then bake for 14 to 15 minutes at 200℃ (preheated at 220℃). The photo shows a doubled amount.
Story Behind this Recipe
I wanted to create a scone that could be eaten in place of bread, and easily made with ingredients I have on hand. I referenced a few cookbooks, then came up with my own recipe.
This recipe makes a low-sugar, mildly sweet scone (since I generally eat them with jam or a sandwich spread), so add more sugar to taste. I use Caspian Sea yogurt. You can use your choice of vegetable oil, or shortening (melted) in place of the canola oil.