Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

FRUIT SCONES




Source of Recipe


from Cooking Section, March 2002


List of Ingredients




Two and one-half cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
One-half teaspoon salt
One-half cup sugar
3 tablespoons melted butter
One-half cup currants or raisins
2 eggs, slightly beaten
One and one-half cups nonfat plain yogurt
Grated peel of 1 lemon
Milk for brushing scones



Recipe



Preheat the oven to 425 degrees. Spray a large cookie sheet with nonstick spray.

Sift the flour, baking powder, baking soda and salt together in a mixing bowl. With a fork, stir in the sugar, butter, raisins, eggs, yogurt, and lemon peel until the dough barely holds together. Turn onto a floured surface and roll out with a floured rolling pin, or pat out to one-half-inch thick. With a cookie cutter (it's fun to use different shapes) cut out shapes and place 1 inch apart on the cookie sheet. Brush the tops with the milk. Bake 10 to 12 minutes or until they are golden and well risen.

Serves 8