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

Ingredients:
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

Directions:

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!

Ginger Scones with Cardamom

This recipe is adapted from Joan Nathan's cookbook, New American Cooking. I brought them as a treat to Eli's graduation in New Haven last weekend.

Makes 12 scones

Ingredients:
2 1/4 cups all-purpose flour
3/4 cups quick oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cardamom pods, crushed and inner seeds ground (or 3/4 t ground cardamom)
dash of cinnamon
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/4 cup crystallized ginger, chopped in 1/4-inch pieces
3/4 cup sour cream or yogurt
1/2 cup sugar
4 teaspoons sugar
2 large eggs

Directions
1. Preheat oven to 350 degrees. Grease two baking sheets and set aside.

2. Place the flour, oats, baking powder, baking soda, and salt in a large bowl and mix. Sift ground cardamom seeds and cinnamon into mixture; stir to combine. Add butter and mix until crumbly (use your fingertips).

3. Add ginger, sour cream or yogurt, 1/2 cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not overmix.

4. Form 1/4 cup dough into a ball or use a large ice cream scoop, and place dough on prepared baking sheet. Repeat with remaining dough, spacing scones about 2 inches apart.

5. In a small bowl, mix together remaining egg with a dash of water. Brush scones with egg mixture and sprinkle evenly with remaining 4 teaspoons sugar. Bake until golden brown, 15 to 20 minutes.