Sunday, November 15, 2009
Cranberry, Raisin and Apricot Scones
Soft, flaky, light and fruity these scones are a perfect fall afternoon snack or breakfast. You can substitute any fruit you want, as much or as little, but the cranberry-raisin-apricot combination is one of my favorites!
2 1/2 cups of flour, plus more for rolling and cutting scones
3 Tbs. sugar
2 Tsp baking powder
1/2 Tsp baking soda
1/4 cup butter, cold, cut into pieces
8 oz plain yogurt (I've used vanilla in the past and got the same good results)
1/3 cup dried cranberries
1/3 cup dried apricots, cut into pieces
1/3 cup raisins
* In a large bowl stir together sugar, flour, baking powder and baking soda
* Add egg, yogurt and butter, mix well
* Add dried fruit, mix well
* If the dough is too wet add more flour 1 Tbs at a time until your dough is rollable and not too sticky
* If your dough mixture is too dry (crumbly) add water 1 Tbs at a time
* On a clean, flat surface, sprinkle some flour, then roll out the dough and cut out into circles using a cookie or biscuit cutter. Repeat until all the dough is used.
* Place on a baking sheet, about 1 inch apart, brush lightly with water, sprinkle sugar over the top and bake for about 12 minutes at 400 degrees F until lightly golden. (1o minutes in convection oven)
Let cook about 5 minutes and serve!