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Fruit Sconesbeverages, breads, fruits/nuts 2 1/2 cup all-purpose flour 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sugar 6 tablespoon cold butter, cut in small pieces 1/2 cup raisins (plumped) 1 egg, beaten 1 cup plain yogurt (8oz carton) 1 grated peel of 1/2 lemon 1 milk for brushing on scones 1 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.
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