Yogurt Scones With Lemon Food

YOGURT SCONES WITH LEMON

Steps:

• Preheat oven to 425 degrees.
• In a mixing bowl, mix the flour, baking powder, baking soda and salt. Mix well. Stir in the sugar. Cut in the butter until the mixture is crumbly.
• In a small bowl, stir the yogurt into the beaten egg. Add to the crumbly mixture from Step 1. Add the lemon zest and dried fruits. Mix lightly.
• Separate the dough in half. Turn each half onto a lightly floured surface. Pat each half into a circle about 1/2" thick, using a little extra flour to keep the dough from sticking to your hands and the surface.
• Bake each half 10-12 minutes or until lightly browned. While still warm, cut each circle into 8 wedges. Let cool thoroughly.

QUICK YOGURT SCONES

Steps:

• Preheat oven to 400 degrees. Grease a large baking sheet.
• Sift together the flour, baking powder, baking soda, and salt With a pastry cutter, cut the flour mixture together with the cold margarine and brown sugar until well blended.
• In a small bowl beat together the yogurt and 1 egg. Pour into the pastry mixture. Add raisins and stir just until mixed.
• Drop by rounded 1/4-cup measures onto the prepared baking sheet. Beat remaining egg and brush onto tops of scones. Bake for 12-15 minutes. Serve warm.

ORANGE YOGURT SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and zest; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.