Lemon Nutmeg Scones
|All purpose flour/Unbleached flour||1 3⁄4 Cup (28 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Lemon yogurt||8 Ounce (1 Carton)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Sugar||4 1⁄2 Teaspoon|
|Cream cheese||3 Ounce, softened (1 Package)|
Heat oven to 450°F.
Grease cookie sheet.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, cornstarch, baking soda and 1/4 teaspoon nutmeg; blend well.
Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
In small bowl, combine 1/2 cup of the lemon yogurt, raisins and eggs.
Add to dry ingredients all at once; stir until dry ingredients are just moistened (dough will be sticky).
On floured surface, shape dough into ball.
On greased cookie sheet, press dough into 9-inch circle, about 3/4-inch thick.
In small bowl, combine sugar and 1/2 teaspoon nutmeg; sprinkle over top of dough.
Cut into 12 wedges; separate so wedges are 1 inch apart.
Bake at 450°F. for 7 to 10 minutes or until very light golden brown.
Meanwhile, in small bowl combine remaining lemon yogurt and cream cheese; beat until well blended.
Serve with warm scones.