Lemon Yogurt Scones
Posted by: Elaine Fri, 30 Apr 2004, at 9:49 a.m.
4 cups All-purpose flour
2 tablespoons Baking powder
1/4 cup Sugar
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
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 350~ for 5
minutes or until hot. Cut the scones in half and serve warm with Lemon Curd.