One of my more recent and now favorite scone recipes… they’re great with strawberries, but last time I made them, I soaked 1/2 cup of dried cranberries and added them with a good tablespoon or so of orange marmalade. They’re very yummy and rich, and they don’t last past the day in our house!
2 cups flour
3 TB. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
4 TB. butter, cold, cut into 1/2 in. cubes
3/4 cup chopped fruit (strawberries, or make your own fruit mixtures)
3/4 cup plain yogurt
1. Preheat oven to 425 degrees.
2. Stir together dry ingredients. With a pastry cutter, cut in butter until mixture resembles coarse crumbs. Stir in fruit. Stir in enough yogurt to be able to form dough into a ball (up to 3/4 cup).
3. Turn dough onto floured surface and with floured hands, knead for a few minutes. Press dough into 9-inch round. Cut into 8-12 equal triangles. (I usually opt for 12)
4. Place scones into scone pan or on a cookie sheet. Bake until golden, about 15 minutes. Cool on rack. (But they’re GREAT hot!)