Fruit scones

18 servings

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
½ cup Sugar
6 tablespoons Cold butter, cut in small pieces
½ cup Raisins (plumped)
1 Egg, beaten
1 cup Plain yogurt (8oz carton)
Grated peel of 1/2 lemon
Milk for brushing on scones
Butter

Directions

A little heavier 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 1 ½ 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.

SOURCE: "The Pleasures of Afternoon Tea". Angela Hynes. Orignal Poster not shown on file

Submitted By GAIL SHIPP On 05-24-95

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