Scones

Name: Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 scones
Ingredients: 5 tablespoons butter; 2 3/4 cups unbleached white flour; 6 tablespoons sugar; 2 tablespoons baking powder; 3/4 cup sour milk (mix 1T lemon juice with enough milk to make 3/4 cup); 1/4 cup plain low-fat yogurt; 2/3 cup currants; 1 egg yolk; 1 tablespoon water

(18)

Recipe by tappies

These scones are quick to make and very moist! Someone gave me the inspiration for this years ago.

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READY IN: 35mins

YIELD: 16 scones

UNITS: US

INGREDIENTS

Nutrition

5

tablespoons butter
2 ³⁄₄

cups unbleached white flour
6

tablespoons sugar
2

tablespoons baking powder
³⁄₄

cup sour milk (mix 1T lemon juice with enough milk to make 3/4 cup)
¹⁄₄

cup plain low-fat yogurt
²⁄₃

cup currants
1

egg yolk
1

tablespoon water

DIRECTIONS

Preheat oven to 400 degrees F.
Cut butter into little pieces in large bowl.
With pastry blender, mix flour, sugar, and baking powder into butter.
Using fork, quickly and gently stir in milk and yogurt just until dough clings together.
Turn dough onto a floured surface (dough will be STICKY!).
Gently knead in currants, taking care not to overwork dough.
Halve dough and pat each half into a 6-inch circle.
Cut each circle into 8 wedges.
Place wegdes on a floured baking sheet, making sure they do not touch.
In a small bowl, beat together the egg yolk and water.
Brush mixture over wedges.
Bake in 400 F oven for 18 to 20 minutes, or until the tops are golden.

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