Fruit Scones



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)

DIRECTIONS:

1. 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.



Fruit Scones