These Fruit Scones are a delightful twist on the classic tea-time favorite, offering a tender crumb and a subtle tang from the yogurt. Unlike heavy cream-based scones, these use plain yogurt to create a lighter, more moist texture that holds up beautifully to the sweetness of the raisins. The addition of fresh lemon zest and peel infuses every bite with a bright, aromatic citrus note that cuts through the richness of the butter. They are slightly denser than standard scones, making them substantial enough for a light breakfast or a hearty snack. Best served warm with a pat of salted butter, they pair wonderfully with a cup of black tea or coffee. Simple to prepare with pantry staples, these scones bring a comforting, homemade quality to your table without requiring complex techniques or hard-to-find ingredients.
Fruit Scones
Description
These Fruit Scones are a delightful twist on the classic tea-time favorite, offering a tender crumb and a subtle tang from the yogurt. Unlike heavy cream-based scones, these use plain yogurt to create a lighter, more moist texture that holds up beautifully to the sweetness of the raisins. The addition of fresh lemon zest and peel infuses every bite with a bright, aromatic citrus note that cuts through the richness of the butter. They are slightly denser than standard scones, making them substantial enough for a light breakfast or a hearty snack. Best served warm with a pat of salted butter, they pair wonderfully with a cup of black tea or coffee. Simple to prepare with pantry staples, these scones bring a comforting, homemade quality to your table without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Preheat oven to 425&# 194;°F (220ðC).
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Lightly grease a large baking sheet and set aside.
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Sift flour, baking powder, baking soda, and salt into a large bowl.
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Stir in sugar.
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With your fingers, rub in cold butter pieces until the mixture resembles coarse crumbs.
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Mix in raisins.
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In a separate bowl, beat egg, yogurt, and lemon zest.
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Stir the egg mixture into the flour mixture just until a dough that barely holds together forms.
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Turn dough out onto a lightly floured surface.
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Gently pat or roll dough into a round about 1/2-inch thick.
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Cut into rounds using a 1 1/2-inch fluted or plain cookie cutter.
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Place scones 1 to 1 1/2 inches apart on the prepared baking sheet.
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Brush tops lightly with milk.
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Bake for 10 to 12 minutes, or until scones are well risen and golden brown.
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Transfer to a wire rack to cool for 5 minutes.
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Split and serve warm with butter.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 824.8kcal
- % Daily Value *
- Total Fat 19.7g31%
- Saturated Fat 11.8g60%
- Cholesterol 48.4mg17%
- Sodium 2935.5mg123%
- Total Carbohydrate 144.7g49%
- Dietary Fiber 4.1g17%
- Sugars 30.5g
- Protein 15.2g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Ingredient Prep:** Ensure raisins are plumped if they are very dry. You can soak them in warm water for 10 minutes and drain well before adding to the dough.
**Lemon Zest:** Use a fine grater or zester to remove only the yellow part of the lemon peel, avoiding the bitter white pith.
**Handling the Dough:** Handle the dough as little as possible to keep the scones tender. If the dough is too sticky to cut, dust your hands and cutter with a little extra flour, but do not knead it like bread dough.
**Storage:** Store leftover scones in an airtight container at room temperature for up to 2 days. To refresh, warm them in the oven for a few minutes before serving.
**Variations:** Substitute raisins with dried cranberries, chopped apricots, or blueberries for a different fruit flavor.
**Serving Suggestion:** While traditional scones are served with jam and clotted cream, these fruit scones are best enjoyed simply with butter due to their inherent sweetness and fruit content.
