Prep 25 mins
Cook 20 mins
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.
- 473.18 ml unbleached flour
- 4.92 ml salt
- 14.79 ml baking powder
- 2.46 ml baking soda
- 14.79 ml cinnamon
- 22.18 ml sugar
- 236.59 ml vanilla yogurt
- 29.58 ml honey
- 59.14 ml butter (Room Temp.)
- 118.29 ml raisins
- 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).
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!
This recipe is more of a cross between a muffin and a scone as found in Australia and NZ being lighter than usual. It is also a wetter mix than your usual scone dough. Despite a large amount of cinnamon, the scones were not obviously cinnamony. I did not have a clean muffin tin available so I just put large tablespoonsfuls on some baking paper which worked well. If you have a convection oven, you will probably find that you only need 8 minutes baking time. I had stopped the oven at 10 minutes to find that the tops had burnt a little.