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