Scones is my new favorite thing to bake. Easy, fast and delicious. These are made with yoghurt, still crumbly
but with a little more moisture. I just love them! Cinnamon glaze to finish them off.
On another subject; Myfoodpassion is on instagram. I have by now over 5000 followers. I hope you take the time to see my feed and follow me if you lie what you see. I post photos everyday.
but with a little more moisture. I just love them! Cinnamon glaze to finish them off.
On another subject; Myfoodpassion is on instagram. I have by now over 5000 followers. I hope you take the time to see my feed and follow me if you lie what you see. I post photos everyday.
Raisin scones
7-8 scones
6 tbsp (85g) butter, cold
1 cup all-purpose flour
1/2 cups whole weat flour
4 tsp honey
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup plain yoghurt
3/4 cup raisins
Cinnamon glaze
3/4 cup confectionary sugar
1-2 tbsp water
1 tsp cinnamon
Preheat oven to 425F (220C)
Whisk together flour, whole weat, salt, baking powder and baking soda in a baking bowl.
Add the butter in small cubes. With a foodprocessor or with your fingertips incorporate the butter until you get a sandy/crumby consistency. Pour in honey and yoghurt. Stir to combine then add the raisins. Place the dough on a floured surface and shape it into a round about 1 inch tick. Use 2 1/4-inch round biscuit cutter and cut out rounds and place on a baking sheet. Lightly knead together the rest of the dough and cut out more scones to use up all the dough.
Bake for 15-20 minutes. Cool on the baking sheet or on a wire rack. Make the glaze and drizzle over the scones. Serve warm or cold.
7-8 scones
6 tbsp (85g) butter, cold
1 cup all-purpose flour
1/2 cups whole weat flour
4 tsp honey
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup plain yoghurt
3/4 cup raisins
Cinnamon glaze
3/4 cup confectionary sugar
1-2 tbsp water
1 tsp cinnamon
Preheat oven to 425F (220C)
Whisk together flour, whole weat, salt, baking powder and baking soda in a baking bowl.
Add the butter in small cubes. With a foodprocessor or with your fingertips incorporate the butter until you get a sandy/crumby consistency. Pour in honey and yoghurt. Stir to combine then add the raisins. Place the dough on a floured surface and shape it into a round about 1 inch tick. Use 2 1/4-inch round biscuit cutter and cut out rounds and place on a baking sheet. Lightly knead together the rest of the dough and cut out more scones to use up all the dough.
Bake for 15-20 minutes. Cool on the baking sheet or on a wire rack. Make the glaze and drizzle over the scones. Serve warm or cold.
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