Sunday Scones

From my May 2011 newsletter

I like recipes that allow the freedom to give them a different flavor every time I make them. With all that butter, these scones aren’t especially healthy, but they’re perfect for a special occasion.

  • 1 ¾ cups whole-wheat white flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons raw sugar
  • 1 stick butter (4 oz.)
  • ¾ cups plain low-fat yogurt
  • ½ cup raisins

Preheat the over to 425° F. Put the flour, baking powder, baking soda, salt, and sugar together in the bowl of a food processor. Give it a few whirls to mix. Add butter in chunks. Mix until the mixture resembles coarse crumbs. Transfer the mixture to a bowl. Add raisins.

Create a well in the center of the mixture and add the yogurt. Mix thoroughly until you get a thick, but not sticky dough.

Spray a cookie sheet with nonstick cooking spray.

Roll out the dough into a 9-inch circle on a floured surface to about ½-inch thick. Cut into eight slices and place on cookie sheet. Brush with a little more yogurt and sprinkle with a bit more of the raw sugar for a nice crunch.

Bake for about 20 minutes, until browned.

Here comes the fun part. Instead of raisins, try one of the following combinations—replace the raisins with:

– ¼ cup dried cherries + ¼ cup dark chocolate chips (my favorite!)
– ½ cup chopped dried apricots + 1 tablespoon of chopped candied ginger
– ½ cup cinnamon or butterscotch chips (kids’ favorite)
– ½ cup dried cranberries + 1 teaspoon orange zest
– ½ cup dried blueberries + 1 teaspoon lemon zest

The only limit is your imagination.

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