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 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!