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Yogurt Fruit Scones 2 1/2 cups all-purpose flour
2 t. baking powder
1 t. baking soda
1/3 t. salt
1/2 cup sugar
6 T. cold butter, cut into small pieces
1/4 cup raisins
1 egg, beaten
1 cup plain yogurt
2 t. lemon zest
milk for brushing on scones
Preheat oven to 425. Very lightly grease a large baking sheet.
In large bowl, sift together flour, baking powder, baking soda, and salt. Stir in sugar. With fingers, add butter pieces until mixture is crumbly. Mix in raisins. With a fork, stir in egg, yougurt, and lemon zest and blend until dough holds together.
On a lightly floured surface, roll dough with a floured rolling pin until 1/2" thick. Cut dough with a 1 1/2" round cookie cutter. Place rounds 1" apart on prepared baking sheet. Brush tops lightly with milk.
Bake 10 to 15 minutes or until scones are golden. Remove to wire rack to cool.
TeaTime Magazine Spring 2005
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