Fruit Scones Recipe

A little heavier than plain scones. Make them slightly smaller than normal and serve without jam or cream.

Step 1

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.

Step 2

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.

Things You'll Need

  • 2 1/2c All-purpose flour
  • 2ts Baking powder
  • 1ts Baking soda
  • 1/2ts Salt
  • 1/2c Sugar
  • 6tb Cold butter,
  • -cut in small pieces
  • 1/2c Raisins (plumped)
  • 1 Egg, beaten
  • 1c Plain yogurt (8oz carton)
  • Grated peel of 1/2 lemon
  • Milk for brushing on scones
  • Butter

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