Recipe by Frank Troy
I adapted this recipe from a Extra Light Biscuit recipe in a cook book called Feasting Naturally . I added more wet substances and the outcome was great.
Top Review by Late Bloomer
Just baked this one, what a nice change from heavier scone recipes I've tried, very light and tasty and yes, if you are baking in a convention oven - WATCH THEM! Mine took about 11 minutes. I didn't have vanilla yoghurt so used 4 small multi fruit flavoured ones and all spice versus cinnamon because I was lazy to grind fresh. I didn't use a muffin tin, just blobbed them on a oiled cookie sheet - made 7 nice sized scones that turned out great. Definately a repeat!
- 2 cups unbleached flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 1⁄2 tablespoons sugar
- 1 cup vanilla yogurt
- 2 tablespoons honey
- 1⁄4 cup butter (Room Temp.)
- 1⁄2 cup raisins
Directions See How It's Made
- Mix dry ingredients in mixing bowl (I use a fork).
- cut in butter, and mix with fork until it resembles coarse crumbs.
- Add raisins and make sure they are evenly dispersed.
- Add honey and yogurt while mixing.
- Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
- Note: I have made different versions of this recipe (adding dried currants as well as raisins).