Saturday, January 28, 2012

Honey Yogurt Scones (from The Fiddlehead Cookbook)

Scones are often heavy and dense, but these are light and fluffy (and fairly healthy). Probably the best scones I've ever tasted.

Prep Time: 15 Min
Baking Time: 15 Min
Yields 6 Scones


4 Tbls butter
1 Tbls honey
1/2 cup plain yogurt (or sub sour cream or buttermilk)
1 egg
1 3/4 cups unbleached flour (or decrease to 1 1/2 cups flour and add 1/4 cup whole wheat or graham flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup dried currants, dried cherries, pecans, raisins, blueberries, strawberries, or other fruit/nut combination


Preheat oven to 400 degrees and place race in center of oven.

Melt together butter and honey in a small glass bowl in microwave, or in a small pan on stove over medium heat. Remove from heat and whisk in yogurt and egg.

In a medium-size bowl, sift together flour, baking powder, baking soda, and salt. Stir in currants or other substitutes.

Pour egg mixture over flour mixture and, using a fork, very gently cut together just until dough is beginning to come together but is not quite completely combined.

Turn out onto a lightly floured surface and gently pat into a 6-inch circle. Fold dough in half and pat out again. Repeat two to three more times, taking care not to overwork or knead dough.

Pat into a 1-inch thick circle (about 6 inches in diameter) and cut into 6 wedges.

Place on an ungreased baking pan. Bake for 12 to 15 minutes, until puffed and golden brown.

Remove from oven and serve immediately with lots of butter and homemade jam!

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