Fruit Scones Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: 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, 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 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.
Source from luhu.jp
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.
Source from luhu.jp