Ingredients:
3 cups all-purpose flour
6 Tablespoons + 2 Tablespoons sugar
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1 Tablespoon + 1/4 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup cold unsalted butter, cut into bits
1/2 cup finely chopped walnuts
1 cup yogurt
1 Tablespoon heavy cream
Instructions:
Sift together flour, 6 Tablespoons sugar, baking powder, baking soda, 1 Tablespoon of cinnamon, and the salt in a bowl. Add the butter. Blend the mixture until it resembles meal.
Stir in the walnuts and the yogurt. Combine the mixture until it just forms a sticky dough.
On a well floured surface kneed the dough lightly for 30 seconds and pat it gently into a 1/2 thick round.
Cut out rounds with a 2 inch cutter. Arrange the scones on an unbuttered baking sheet.
In a small bowl combine the remaining 2 Tablespoons sugar, the remaining 1/4 teaspoon cinnamon, and the cream. Brush the tops of the scones with the mixture, and bake the scones in the middle of a preheated 400 degree F. oven for 12 to 15 minutes, or until they are golden. Serve the scones warm.
Raspberry Butter
1 pound unsalted butter, at room temperature
1 cup raspberry jam
Blend in a food processor until well mixed.
|
|
Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
