| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs, Dairy | Breads, Fruits/nuts, Beverages | 18 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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