The holidays have brought out my craving for something sweet and yet something new…. Scones, perhaps? My dilemma was that I don’t drink milk. No milk or cream in the house. Hmmmm. However, I do have plain, non-fat organic yogurt. It not only worked but I betcha it cut the fat calories as well!
2 cups quality flour
1/3 cup raw sugar
¼ teaspoon baking soda
½ teaspoon sea salt
1 tablespoon baking powder
1 stick frozen, unsalted butter
2/3 cup fresh or dried fruit of choice
¼ cup fresh squeezed orange juice (or other citrus)
1 tablespoon citrus zest
½ cup plain lowfat yogurt
Preheat oven to 400 degrees and adjust oven rack to middle portion. Pull butter stick from freezer as you gather your ingredients to your work surface. I have found that pulling the stick directly from the freezer is more difficult to grate. You want the stick firm but not hard.
In a large bowl, mix flour, sugar, baking soda, salt, and baking powder. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles a coarse meal. Stir in fruit.
In a small bowl or large measuring cup whisk yogurt, orange juice, zest, and egg until smooth.
Using large fork, stir in the yogurt mixture in to flour mixture until large dough clumps form. Use your hands if you have to in order to press the dough in to a ball. The dough will be sticky – this is okay! Don’t worry…..Just make sure it is not too wet.
Place dough on lightly floured surface and roll gently until dough is covered lightly in flour. Pat dough in to a 9” cake pan to form a round, making sure your dough is just about an inch thick. Flip cake pan on floured surface. Sprinkle with raw sugar and press lightly into dough. Using a sharp knife, cut into 8 wedges. Place wedges on a cookie sheet lined with parchment paper. Bake until golden brown, about 15 minutes in a gas oven, about 17 minutes in an electric oven.
Cool for 5 minutes and serve warm. Bring to room temperature or microwave 15 seconds the next day. Or two. Depends on how long they last!
With orange zest & juice, I have used pomegranate seeds, dried cranberries, golden raisins. Your combinations can be endless: lemon zest & juice with blueberries or blackberries. Lime zest & juice with cherries or strawberries. Plus, add nuts if your household allows.