A fluffy scone is an oxymoron, and a tragic one at that.
Good scones need heft and weight, substance and attitude. Those really worth their salt also need crackly corners and a tender, yielding crumb. If you drop one, it's got to shatter into a million jagged bits. If it doesn't, you might want to stick to making muffins.
A happy trio of influences converged to bring these particular scones into being: the clever addition of semolina flour for ideal crumbliness in Sarah Copeland's Toasted Semolina and Raisin Scones (from her lovely cookbook, Feast); the use of yogurt in place of milk or cream thanks to Coco Morante, who very directly inspired the Green Apple Scones with Cider Glaze recipe in Yogurt Culture; and the memorable Chocolate Ginger Scones I enjoyed last spring at Bread & Chocolate, a bakery-cafe in Newton, Massachusetts.
If you've got a jar of whey in the fridge, give yourself a big kiss. Here's a great place to use up a few spoonfuls.
Recipe for Dark Chocolate Ginger Yogurt Scones
Makes 16 scones
1 cup | 129 g whole wheat flour
1 cup | 151 g semolina flour
3 tablespoons | 45 g turbinado sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (8 tablespoons) cold, unsalted butter, cut into large cubes
3/4 cup whole milk Greek yogurt
2 tablespoons whey (or milk, buttermilk, or heavy cream)
1/2 cup | 73 grams crystallized ginger, finely chopped
5 ounces | 143 grams dark chocolate, finely chopped
Whey (or milk or cream), for brushing, and coarse sugar, for sprinkling
Line two baking sheets with parchment.
In a large bowl, whisk the two flours, sugar, baking powder, baking soda, and salt. Drop in the butter cubes. Using a pastry blender, work the butter into the dry ingredients until it's reduced to the size of peas. Add the Greek yogurt and whey. Stir with a wooden spoon until all ingredients are moistened but still crumbly.
With the dough still in the bowl, knead a few times with one hand to bring any dry, crumbly bits into the rough mass. Dump onto a floured board. Work the ginger and chocolate into the dough one handful at a time until incorporated. Do not overwork.
Form dough into a 6" square block with 1" sides. Using a large knife or a bench scraper, cut into 16 square scones. Transfer scones to one of the baking sheets (you'll divide them among the two sheets later). Freeze for 15 minutes.
Preheat the oven to 400°F with the racks in the upper and lower thirds.
Divide the scones among the two baking sheets (8 per sheet). Brush the tops quickly with whey and sprinkle with coarse sugar. Bake until firm, the chocolate has gone melty, and the edges are dark and crisp, 18 to 20 minutes, swapping the position of the sheet pans midway through. Cool on a rack.