Yogurt Scones with Currants, Golden Raisins, and Dried Cranberries

Post date: Jan 31, 2010 5:38:15 PM

extra virgin olive oil or olive oil baking spray

1-1/2 C. unbleached white flour

1-1/2 C. whole wheat flour

2 t. baking powder

2 t. baking soda

1/2 t. salt

1 stick unsalted butter (1 C.) diced into in 3/8" cubes)

2 T. (heaping) raw sugar or 3 T. date sugar + 1 T. brown sugar

1-1/3 C. plain nonfat yogurt

2 eggs (extra large)

1 C. dried fruit mixture (e.g., currants, golden raisins, cranberries, blueberries)

extra dried fruit for topping scones

Preheat oven to 400°F. Lightly grease/oil two 11"x17" baking sheets.

Place flours, baking powder, baking soda and salt in bowl of food processor. Whirl to combine and sift. Add cubed butter and sugar. Pulse to cut in butter and yield a coarse meal texture. Transfer to a large bowl and make a well in the center.

Beat yogurt and egg in a small measuring cup or bowl. Add yogurt mixture and cup of dried fruit to well of dry ingredients. Mix as minimally as possible, using swift, decisive strokes until dry and wet ingredients are incorporated with one another. Using a 1/4-cup or 1/3-cup measure, scoop batter and drop onto lightly greased baking sheets. Place extra dried fruit pieces atop each scone. Bake for approximately 15 minutes. Serve hot or warm. Yields 16-18 scones.

Tips and Notes:

To keep warm, place copper or clay pot in the oven to warm while scones are baking. Line a basket (large enough to hold the pot) with a large kitchen towel. Place heated pot on the towel. Line pot with a second large kitchen towel. Place baked scones atop second towel and enclose scones with with the double layers created by the two kitchen towels.

Close-packed placement of eight scones on one 11"x17" baking sheet:

x x x

x x

x x x