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    Lemon Yogurt Scones


    Source of Recipe


    Seasons Greetings, Marlene Sorosky

    List of Ingredients




    4 cups All-purpose flour
    2 tablespoons Baking powder
    1/4 cup Sugar
    Salt
    1/4 pound Cold butter or margarine -- cut 8 pieces
    4 tablespoons Lemon peel -- grated
    2 large Eggs -- room temp
    2/3 cup Lemon yogurt
    1/2 cup Currants
    1 Egg -- mixed with
    1 teaspoon Water -- for glaze

    Recipe



    Preheat the oven to 425~. Place an oven rack in the upper third of the oven. Grease a baking sheet with shortening or vegetable cooking spray. Place the flour, baking powder, sugar, salt, and butter in a food processor fitted with the metal blade, or in the bowl of a mixer. Process, or mix at low speed, until the mixture is in coarse crumbs. Add the lemon peel, eggs, yogurt, and currants; mix until thoroughly combined.

    Remove the dough to a floured surface and pat it into a ball; it will be sticky. Roll it with a floured rolling pin into a 9-inch circle about 3/4 inch thick. Cut out rounds, squares, or hearts, using a 2" cookie cutter dipped in flour. On a baking sheet place the scones about 1 inch apart. Gather up scraps of dough and pat them into a 3/4"-thick disk. Continue cutting and patting out dough until all scraps are used.

    Brush the tops with the egg glaze. Bake for 7 to 9 minutes or until golden. The scones may be covered and held at room temperature overnight, or frozen. Reheat them at 350ºF for 5 minutes or until hot. Cut the scones in half and serve warm with Lemon Curd. Makes 20

 

 

 

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