Archive for March 18, 2014

Yogurt and Raisin Scones

scones

There are two schools of thought regarding scones, ‘eggs’ or ‘no eggs’. Admittedly, I find myself leaning towards ‘no eggs’, considering scones to be in the same family as soda bread and the American biscuit.

2 cups flour
3 tablespoons sugar + 1 teaspoon for sprinkling on top
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter, cold and cut into cubes
1/2 cup yogurt, plain
1/4 cup water
1/2 cup raisins

Preheat oven to 425° F

Mix together all the dry ingredients
cut in the butter
add raisins
add yogurt and water

Knead the dough until it just barely forms a ball
press the dough into a circle about 8-9 inches in diameter on a baking sheet
cut into 8 triangles
sprinkle with sugar

Bake for 15 – 20 minutes until golden brown

Serve warm with lemon curd if you are so inclined.

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March 18, 2014 at 10:33 am 2 comments


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