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Royal Glazed Walnuts Cranberry Raisins Yogurt Scones
ReplyDelete4 cups of all-purpose flour
1/3 cup of sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup sour cream
2 large eggs
1 cup strawberry yogurt
1/2 cup of glazed walnuts
1/2 cup of dried cranberries
1/2 cup of raisins (or dried currants)
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda, and salt. Grate butter into flour mixture on the large holes f a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in the glazed walnuts, raisins, cranberries.
In a small bowl, whisk sour cream and egss until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Add yogurt and blend well into dough. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place dough on a lightly floured surface and pat in to a 7 to 8-inch circle about 3/4 inch thick. Sprinkle with remaining 1 tablespoon of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15-17 minutes. Cool for 5 minutes and serve warm or at room temperature. Yields one and a half dozen scones.