18 Sep Raspberry Scones
| ½ cup plain yogurt (not low fat) 1 tsp baking powder ¾ cup fresh or frozen raspberries or blackberries 2 cups all purpose flour ½ tsp baking soda ¼ tsp salt 1 tsp pure vanilla extract 1 large egg (lightly beaten) 6 tablespoons unsalted butter (cold and cut into pieces) | Preheat oven to 375°F. In a large mixing bowl, whisk together the sugar, flour, baking powder, salt & baking soda. Place the unsalted butter pieces into the flour mixture & blend w/ a mixer on med/low speed or spatula by hand until incorporated. The mixture should look like crumbs at this point. Now, gently stir in raspberries or blackberries, by hand w/ spatula. Separately mix together the yogurt, vanilla extract & egg, then add it to the flour mixture & stir until all of the ingredients are evenly incorporated, do not over mix. Transfer to a lightly floured work surface & knead the dough five or six times, now roll the dough out to about a 1 ½ inch thickness and about a eight inch overall circle. Now cut the dough into eight triangles or use a cutter of your choice. Place the pieces onto a baking sheet lined w/ parchment paper. Baking time is about 20 minutes or until a nice golden brown color. You can also use the toothpick test & place one through the center to see if it comes out clean. Take the scones out of the oven and let them cool on a wire rack. Diva Tip: • If you prefer a sugary topping on your scones, sprinkle some confectioner’s sugar over the top & broil for a few seconds only. • This recipe makes about 8 scones. |
