In honor of the season five premier of Downton Abbey I made scones for breakfast – pretty good excuse for scones, don’t ya think?
My favorite scone recipe is from Biscuits and Scones by Elizabeth Alston. As always, I made a few alterations to accommodate the items either in or missing from my pantry. I blended a little softened butter with some Ginger Honey (a T.J. Maxx find) to serve – oh my! I don’t eat scones often, even though they’re one of my favorite breakfast items – I try to stick with plain yogurt and fruit. Today is special though – can’t wait until the show begins.
Ingredients
- ⅔ Cup plain yogurt
- 1 large egg
- 3 Cups flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick cold butter
- 1 Cup golden raisins
- ¼ Cup Splenda
Instructions
- Heat oven to 375
- Beat yogurt and egg, set aside.
- Combine flour, soda, baking powder, salt, and Splenda in food processor.
- Add butter and pulse until it resembles fine granules.
- Slowly add yogurt/egg mixture and raisins, pulse until a soft dough forms.
- Turn onto floured bread board and divide in half.
- Form each half into a ball and press to flatten with your hands.
- Cut each circle into 8 wedges and place on an ungreased cookie sheet.
- Bake 20-25 minutes or until golden brown.
- Optional: brush with an egg wash before baking and sprinkle with some coarse sugar for a pretty glaze.
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