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Fruit Scones


2 1/2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
6 tbsp cold butter, cut in small pieces
1/2 cup raisins (plumped)
1 egg, beaten
1 cup plain yogurt (8oz carton)
1 grated peel of 1/2 lemon
1 milk for brushing on scones
1 butter

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

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. 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.


Servings: 18



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