|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The yogurt in this recipe from Evelyn Rose's The New Complete International Jewish Cookbook makes these unique scones develop a fluffy texture, and golden raisins (also known as sultanas) add a touch of sweetness.
For different flavors, add other dried fruits. Dried cherries, dried cranberries, dark raisins, dried blueberries, chopped dates, and Zante currants all would provide a new spin on the original recipe. Another option would be to add chopped pecans, walnuts, or almonds, either alone or mixed with the dried fruit. Of course, you can always leave the dried fruit out for a plain scone, perfect for topping with jam. Regardless, serve them with hot tea for a classic pairing.
- 2 cups all-purpose flour (or fine whole-wheat flour)
- 2 tablespoons granulated sugar (plus extra for sprinkling)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (cold, cut into small pieces)
- Optional: 1/2 cup sultanas (golden raisins)
- 3/4 cup plain yogurt (sour cream); plus extra for brushing
Gather the ingredients.
Preheat the oven to 425 F. Line a baking sheet with silicone or parchment paper.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Add the cold butter pieces and cut it into the mixture until it resembles coarse crumbs. This can be done by hand or by using the pulse action in a food processor or in a mixer.
Stir in the sultanas.
Make a well in the center and add the yogurt.
Mix with a knife to form a soft, non-sticky dough.
Turn the dough out onto a lightly floured board and knead gently for 30 seconds to smooth the underside.
Roll or pat the dough to a thickness of 1/2 inch and cut it into 12 rounds with a pastry or biscuit cutter dipped in flour.
Place the scones on the prepared baking sheet and brush with yogurt or sour cream.
Sprinkle the tops with sugar and bake for 12 to 15 minutes, or until the scones begin to brown on the top.
Eat warm straight from the oven or cool. Enjoy.
- You can freeze cooled yogurt scones for up to 3 months.
- For a traditional take, serve these yogurt scones with clotted cream, jam or preserves, and tea. This is part of the quintessential afternoon tea menu throughout the U.K.—as it has been for generations.
- If you aren't into that kind of snack at 4 p.m., have these delicious yogurt scones for breakfast with clotted cream or butter. Preserves would be good, too, but the fruit in this recipe really fills that bill. Go on and have that tea—maybe Irish or English Breakfast—but if you really love coffee more, go for it. Don't be constrained by scone tradition.