Cream and Yogurt Currant Scones

I love scones. And homemade scones are simply the best. Simple and quick and delicious.

These scones are made with greek yogurt and a touch of heavy cream for a deliciously soft and moist crumb. Instead of currants, you could add raisins, strawberries, blueberries, or raspberries.

Ingredients and Method:

1 egg, beaten
1/2 cup plain greek thick yogurt
1/4 cup heavy cream or half and half
1/4 cup sugar plus a tablespoon for topping
3 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
1 stick butter, chilled and cut up.
1/2 cup currants or fruit of your choice

In a mixing bowl combine butter and one cup flour and beat or cut in butter until pea-sized. Add sugar, salt, and baking powder and mix well.

Add beaten egg, yogurt and cream and mix thoroughly.  Add approximately 2 cups of flour and mix until sticky ball forms. (You may need 1/4 less or more flour or so to get the right texture) Add in currants and combine.

Remove dough from bowl to lightly floured board. Sprinkle the top and sides with flour. Knead just several times to form a ball.  Press or roll out to 1 1/2 inches thick circle. Cut into traditional triangles or use a biscuit cutter for round scones. If using a cutter, re-roll scraps and cut out the balance of the scones.

Place on cookie sheet lined with parchment paper or silpat.  Brush the tops of scones with cream and sprinkle sugar over the tops of each.

Bake in 350 degree oven 20 to 25 minutes until tops are golden brown. Remove, let cool for 10 minutes and serve.

Enjoy