Fruit Yogurt Scones
Fruit Scones recipe
Yield
18 servingsPrep
20 minCook
12 minReady
22 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| 6 | tablespoons |
butter
cut in small pieces |
|
| ½ | cup |
raisins, seedless
plumped, or dried cranberries |
|
| 1 | each |
eggs
beaten |
|
| 1 | cup |
yogurt
plain (8oz carton) |
|
| 1 | each |
lemon
grated peel |
*
|
| 1 | x |
milk
for brushing on scones |
*
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 9E+1 | ml |
butter
cut in small pieces |
|
| 118 | ml |
raisins, seedless
plumped, or dried cranberries |
|
| 1 | each |
eggs
beaten |
|
| 237 | ml |
yogurt
plain (8oz carton) |
|
| 1 | each |
lemon
grated peel |
*
|
| 1 | x |
milk
for brushing on scones |
*
|
| 1 | x |
butter
|
*
|
Directions
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 ½-inch thick.
Cut in rounds with a 1½ inch fluted or plain cookie cutter.
Place 1 to 1½ inches apart on baking sheet; brush tops lightly with milk.
Bake 10 to 12 minutes or until scones are well rised and golden.
Transfer to a wire rack to cool for 5 minutes.
Split and serve warm with butter.
Makes about 18 scones.
Serve warm scones with butter, jam and tea.
