Fruit Scones Recipe

Fruit Scones

Fruit Scones

Fruit Scones Recipe

Recipe Type: Dessert
Author: Coleman Family
I always make the mistake of adding all the yogurt at once. Instead, make sure to put in small amounts until the batter looks to be the right consistency. When I do add too much yogurt, I compensate by adding more our.  These scones freeze very well. I like to take several out of the freezer, place them in a paper towel, and microwave them on high for 30 seconds.


  • 2 1/2 c all-purpose
  • our
  • 2 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 1/2 c sugar
  • 6 T cold butter, cut in small pieces
  • 1/2 c raisins
  • 1 egg, beaten
  • 1 c (8 oz) plain yogurt
  • Grated peel of 1/2 lemon
  • Milk for brushing on scones


  1. Preheat oven to 425 degrees. Lightly grease a large baking sheet; set aside.
  2. Sift
  3. our, baking powder, baking soda and salt into a large bowl. Stir in sugar.
  4. With youf ngers, rub in butter pieces until mixture is crumbly.
  5. Mix in raisins. With a fork, stir in egg, yogurt and lemon peel. Blend well to make a dough
  6. that barely holds together (you may need to press dough together with your hands).
  7. Turn out onto a
  8. oured surface. Roll out with a
  9. oured rolling pin or pat dough with your
  10. hands to make a circle about 1/2 inch think. Cut in circles with a 1 – 1 1/2 inch circular
  11. cookie cutter.
  12. Place 1 to 1 1/2 inches apart on baking sheet; brush tops lightly with milk.
  13. Bake 10 to 12 minutes or until scones are well risen and golden.
  14. Transfer to a wire rack to cool 5 minutes. Best if served warm with butter and preserves.
  15. Makes about 18 scones.


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