INGREDIENTS

INSTRUCTIONS

These scones are unusually light and fluffy.
Unlike most recipes for scone, this one doesn't require any rolling or
cutting of the dough. In fact, the "dough" is more of a batter, and can be
droped - like cookies - directly onto the baking shee. Because of this
great shortcut, the recipe can be completely assembled in just 15 minutes.
So pull this one out if you have guests coming for tea on short notice.
*NOTE: Original recipe used firm yogurt **NOTE: Original recipe used 2
regular eggs
Preheat oven to 400 deg F. Lightly grease a baking sheet with nonstick
spray or an alternative.
Sift together the first 5 ingredients. Then cut together with butter and
brown sugar, using a food processor (steel blade attachment), pastry cutter
or electric mixer - until uniformly blended. It should resemble coarse
meal. If using a feel processor, transfer everything to a bowl.
Beat the yogurt together with 1 egg. Make a well in the center of the dry
ingredients, and add the yogurt mixture along with the dried fruit. Mix as
minimally as possible, with swift, decisive strokes, until well blended.
Drop by rounded quarter-cup measures onto the lightly greased sheet. Beat
the remaining egg. Brush the tops with beaten egg (the softenss of the
batter might require you to pat, rather than brush, it on).
Bake 12 - 15 minutes. Serve hot or warm.
Prep Time: 30 minutes
Yield: 1 - 1 1/2 doz
NOTES : Cal 134.9, Fat 4.1g, Carb 21.5g, Fib 1.7g, Pro 3.9g, Sod 301mg, CFF
26.8%.
Recipe by: Still Life With Menu, Mollie Katzen, pg 23 Posted to MC-Recipe
Digest V1 #736 by LBotsko@aol.com on Aug 12, 1997

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”