Saturday, July 17, 2010

Honey-Yogurt Scones (page 156)

Mmmm...Saturday morning scones! (Confession: it was barely Saturday morning)

I can't remember the last time I had a weekend morning at home to bake something for breakfast. My husband and I take advantage of the weekends for our summer adventures, but I decided I needed a weekend at home. I knew I was going to bake these scones - I love, love, LOVE them!

I made a few substitutions. I used low-fat vanilla yogurt - a little healthier and a little sweeter.

And I used raisins instead of currants. Come to think of it - I've never even seen a currant.

I used two of my favorite kitchen tools for these scones - a Silpat (which I swear by for all my baking) and my dough scaper/scone slicer (I don't know what it's really called).

My husband likes to eat them with butter and jam, but I like them plain. In my opinion, they don't need anything else. :)

Like most other Fiddlehead recipes, these require a small number of ingredients, are relatively quick to make, and are super yummy. I highly recommend them!


  1. You live in Southcentral now, Kristen. No need to rehydrate dried currants from the grocery store or even substitute -- if you look on the right shady hillsides this fall, you can pick your own wild. Tarter than a raisin and much smaller, they have a more intense flavor that goes beautifully with the richness of the cream in your scones.

    Although, if you use grocery store dried currants, you can rehydrate them in a little brandy...

    p.s.: I've seen the scraper called a "bench scraper." I prefer your name for it, since all I really use it for is scraping dough.

  2. Absolutely true, Jesse! I had great luck with currents last fall, and will remember to bring Kristen along on one of my many MANY excursions this fall!

  3. Thanks for the info, looking forward to my currant lesson! :)


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