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Fruit Scones
2 1/2 cups All-purpose flour
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1/2 cup Sugar
6 tbsp Cold butter, -cut in small pieces
1/2 cup Raisins
1 Egg, beaten
1 cup 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.
SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS
SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS