Ingredients Jump to Instructions ↓

  1. 2 teaspoons baking powder

  2. 1 teaspoon baking soda One-half teaspoon salt One-half cup sugar

  3. 3 tablespoons melted butter One-half cup currants or raisins

  4. 2 eggs, slightly beaten One and one-half cups nonfat plain yogurt Grated peel of

  5. 1 lemon Milk for brushing scones

Instructions Jump to Ingredients ↑

  1. 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


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