Festive Fruit Scones
Thanks to Cheryl Bowden of the Kootenay Co-op for this recipe. She says the trick to making really good scones is to make sure they’re moist enough and handling the dough as little as possible. Whole wheat flour is on sale at the co-op.
Ingredients
photo: flickr whitneyinchicago's photostream
• 3 C. whole wheat flour
• 1/2 tsp. baking soda
• 4 tsp. baking powder
• 1/8 tsp. sea salt
• 1/4 C. brown sugar
• 1/2 C. butter or coconut oil, chilled
• 1 C. mixture of raisins dried cranberries & nuts
• 2/3 C. yogurt
• 1 egg, slightly beaten
• 1/3 – 1/2 C. milk
Preheat over to 375 degrees.
Mix dry ingredients together. Cut in butter or coconut oil until of a crumbly consistency. Make a well in centre and add wet ingredients until moist (starting with lesser amount and adding more if needed). Add fruits and nuts. Knead 8-10 times: it should be moist but workable. Pat onto floured surface about 1/2″ thick. Cut in desired shapes. Place on parchment papered cookie sheet.
Bake for 12-15 minutes.
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