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!

3 comments:

  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.

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  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!

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

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