The yogurt in the recipe for these unusual scones makes them develop a fluffy texture, and golden raisins, or 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 taste from the original recipe. Or add chopped pecans, walnuts or almonds, either alone or mixed with dried fruit.
This recipe is courtesy of "The New Complete International Jewish Cookbook" by Evelyn Rose.
- 2 cups white all-purpose flour or fine whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons golden granulated sugar
- 1/4 cup butter, cut into small pieces
- 1/2 cup sultanas (golden raisins) (optional)
- 3/4 cup natural or Greek yogurt or smetana
- A little of the smetana or yogurt
- Golden granulated sugar
- Preheat the oven to 425 F.
- Line a baking sheet with silicone or parchment paper.
- Sift together the flour, baking powder, salt, and sugar.
- Cream the butter into the mixture until it resembles coarse crumbs. (This can be done using the pulse action in a food processor or in a mixer.)
- Turn the mixture into a bowl and stir in the sultanas.
- Make a well in the center and add the yogurt.
- Mix with a knife into 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 the dough to a thickness of 1/2 inch and cut it into 10 to 12 rounds with a pastry or biscuit cutter dipped in flour.
- Place the scones on the baking sheet and brush with yogurt or smetana.
- Scatter 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. You can freeze yogurt scones for up to three 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. -- and what American is -- have these delicious yogurt scones for breakfast either with clotted cream, if you want to go the authentic route or butter. Preserves would be good, too, but the fruit in this recipe really fits 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. This is America, after all.