The scones rise up nice and fluffy due to the yoghurt. The golden raisins lend a touch of sweetness. Try experimenting with other fruits instead of the raisins such as cherries and blueberries.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 8 ounces (225 g/2 cups) white all-purpose flour or fine wholemeal (wheat) flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 ounce (25 g/2 tablespoons) golden granulated sugar
- 2 ounces (50 g/1/4 cup) butter, cut into small pieces
- 3 ounces (75 g/1/2 cup) sultanas (white raisins) (optional)
- 4 to 5 fl ounces (125-150 ml/3/4 cup) natural yoghurt or smetana
- For the glaze:
- A little of the smetana or yoghurt
- Golden granulated sugar
Preparation:
Preheat the oven to Gas No. 7 (425 degrees F./220 degrees C.).
Line a baking sheet with silicone or parchment paper.
Sift together the flour, baking powder, salt, and sugar. Rub in the butter until the mixture resembles coarse crumbs. (This can be done using the pulse action in a food processor, or in a mixer.) Turn into a bowl, stir in the sultanas, make a well and add the yoghurt, then mix with a knife to a soft non-sticky dough. Turn it out on to a lightly floured board and knead gently for 30 seconds to smooth the underside. Roll out the dough 1/2 inch (1.25 cm) thick and cut it into 10-12 rounds with a pastry-cutter.
Place the scones on the baking sheet and brush with yoghurt or smetana. Scatter with sugar and bake for 12-15 minutes, until they begin to brown on the top. Cool and then eat or freeze (up to three months).
Yield: 10 to 12 scones
Source: The New Complete International Jewish Cookbook by Evelyn Rose (Galahad Books)
Reprinted with permission.
Line a baking sheet with silicone or parchment paper.
Sift together the flour, baking powder, salt, and sugar. Rub in the butter until the mixture resembles coarse crumbs. (This can be done using the pulse action in a food processor, or in a mixer.) Turn into a bowl, stir in the sultanas, make a well and add the yoghurt, then mix with a knife to a soft non-sticky dough. Turn it out on to a lightly floured board and knead gently for 30 seconds to smooth the underside. Roll out the dough 1/2 inch (1.25 cm) thick and cut it into 10-12 rounds with a pastry-cutter.
Place the scones on the baking sheet and brush with yoghurt or smetana. Scatter with sugar and bake for 12-15 minutes, until they begin to brown on the top. Cool and then eat or freeze (up to three months).
Yield: 10 to 12 scones
Source: The New Complete International Jewish Cookbook by Evelyn Rose (Galahad Books)
Reprinted with permission.
