Before I tell you about these guys, I need to confess. 

1) I have a chemistry exam tomorrow and I'm still making these. Eeeks. 

2) I was planning not to make these today but I couldn't control myself. /sorry not sorry/

3) These taste even better than chocoate chip cookies 

4) They are healthy!!!

I had some leftover Greek yogurt in the fridge after making my skinny matcha adzuki muffins, soi turned to scones. I mean who doesn't love scones? Crisp on the outside and moist like a muffin in the inside. 

Some chemistry to help you understand the process of these scones and also to make myself feel better that I studied chemistry while baking so baking is the chemistry process (as if) but here goes: 

The scones start off by combining Greek yogurt and baking soda. Now this is where the magic happens. If you have made red velvet cupcakes before, some recipes require you to combine vinegar and baking soda, of using buttermilk. Dairy like buttermilk and Greek yogurt are acidic. You can make your own buttermilk by combing milk and vinegar or lemon juice and letting it stand for about 5 minutes. But by nature, buttermilk, yogurt and sour cream are all acidic in nature. So when you add baking soda, which is alkaline (specifically sodium bicarbonate, NaHCO3), it goes through the reaction 

Acid + Alkali -> Salt + Water 

So when you add the baking soda to the Greek yogurt, you will see magic happen. The whole thing bubbles up like a sponge and when you leave it for a few moments, you will see it puff up and full of air holes as if you have just made a bread starter with yeast. 

The beauty of science. Amazing or amazing? 

But the point I'm trying to make is that the combination of baking soda and Greek yogurt in your baked goods makes it really light and moist because of the reaction above. That's what makes really good red velvet cupcakes, biscuits and these scones.