Still Life: Yogurt Scones

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* Exported from MasterCook *

 

Yogurt Scones

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 23

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups unbleached white flour

1 1/2 cups whole wheat flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

6 tablespoons cold butter

2 tablespoons brown sugar -- (packed)

1 1/4 cups firm yogurt

2 eggs

1/2 cup raisins or sultanas or currants -- (packed)

 

Preparation time: 30 minutes. Yield: 1 to 1 1/2 dozen.

 

These scones are unusually light and fluffy.

 

Unlike most recipes for scones, this one doesn't require any rolling or

cutting of the dough. In fact, the " dough " is more of a batter, and can be

dropped-like cookies-directly onto the baking sheet. Because of this great

shortcut, the recipe can be completely assembled in just 15 minutes or

less, and the scones only bake for another 15 minutes. So pull this one

out if you have guests coming for tea on short notice.

 

1. Preheat oven to 400F. Lightly grease a baking sheet.

 

2. 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 food processor, transfer everything to a bowl.

 

3. 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.

 

4. Drop by rounded quarter-cup measures onto the lightly greased

sheet. Beat the remaining egg. Brush die tops with beaten egg (the

softness of the batter might require you to pat, rather than brush, it on).

 

5. Bake 12 to 15 minutes. Serve hot or warm, with butter and good preserves.

 

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