Fruit Scones
INGREDIENTS:
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Sugar
6 tb Cold butter,
-cut in small pieces
1/2 c Raisins (plumped)
1 Egg, beaten
1 c Plain yogurt (8oz carton)
Grated peel of 1/2 lemon
Milk for brushing on scones
Butter
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Sugar
6 tb Cold butter,
-cut in small pieces
1/2 c Raisins (plumped)
1 Egg, beaten
1 c Plain yogurt (8oz carton)
Grated peel of 1/2 lemon
Milk for brushing on scones
Butter
A little heaver than plain scones. Make them slightly smaller than normal and serve without jam or cream.
Preheat oven to 425F (220C). Lightly grease a large baking sheet; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl. Stir in sugar. With your fingers, rub in butter pieces until mixture is crumbly. Mix in raisins. With a form, stir in egg, yogurt and lemon peel and blend well to make a dough that BARELY holds together (you may need to press dough together with your hands). Turn out onto a floured surface. Roll out with a floured rolling pin or pat dough with your hands to make a round about 1/2-inch thick. Cut in rounds with a 1 1/2 inch fluted or plain 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 for 5 minutes. Split and serve warm with butter. Makes about 18 scones.
Preheat oven to 425F (220C). Lightly grease a large baking sheet; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl. Stir in sugar. With your fingers, rub in butter pieces until mixture is crumbly. Mix in raisins. With a form, stir in egg, yogurt and lemon peel and blend well to make a dough that BARELY holds together (you may need to press dough together with your hands). Turn out onto a floured surface. Roll out with a floured rolling pin or pat dough with your hands to make a round about 1/2-inch thick. Cut in rounds with a 1 1/2 inch fluted or plain 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 for 5 minutes. Split and serve warm with butter. Makes about 18 scones.