Side Pannel
Fruit Scones
Ingredients List
- 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
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 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.
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.
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