Recipe Booklet

29
This soft, moist dough makes delicious and light scones. We made ours plain, but you may add
dried fruit such as currants, tart cherries or blueberries if you like.
vanilla
ogr scn
Preheat oven to 400°F. Line baking sheet with parchment.
Beat eggs until smooth with a fork or whisk. Stir in yogurt
and reserve.
Place fl our, sugar, baking powder and salt in the
Cuisinart
™
mixing bowl. Insert fl at mixing paddle. Stir on
speed 1 for 15 to 20 seconds. Add butter and mix until
fl our mixture is slightly crumbly, about 1 minute. Add
yogurt/egg mixture and mix on speed 1 for 30 to 40
seconds. Scrape the bowl and paddle, and mix until just
blended on speed 1. Do not over-mix. Dough will be
soft and slightly sticky.
Turn out onto lightly fl oured surface. This dough will be
somewhat sticky. Knead with fl oured hands 4 times.
(Flatten, fold, repeat 4 times.) Divide into 4 equal parts;
fl atten into four 5- to 6-inch rounds. Use a serrated knife
or pizza cutter to cut each into 4 wedges. Arrange on
prepared baking sheet, with the wedges about 1 inch
apart. Brush with egg white. Mix the 4 teaspoons of
sugar with the cinnamon and sprinkle on wedges.
Bake for 20 minutes in preheated 400°F oven. Cool on
a wire rack 5 minutes before serving.
Notes:
You may add
1
⁄
3
to ½ cup dried fruits such as dried
blueberries, cherries, raspberries, chopped apricots,
dried chopped mango, or currants.
4 large eggs
1
1
⁄
3
cup fat free vanilla yogurt
6½ cups unbleached, all-purpose fl our
½ cup granulated sugar
2 tablespoons baking powder
½ teaspoon salt
1 cup unsalted butter, at room
temperature, cut into
½-inch pieces
1 large egg white, beaten with a
fork until frothy
4 teaspoons granulated sugar
1 teaspoon cinnamon
Makes 16 scones