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Lemon Nutmeg Scones

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  All purpose flour/Unbleached flour 1 3⁄4 Cup (28 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Baking soda 1 Teaspoon
  Margarine/Butter 6 Tablespoon
  Lemon yogurt 8 Ounce (1 Carton)
  Golden raisins 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Sugar 4 1⁄2 Teaspoon
  Nutmeg 1⁄8 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.

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Lemon Nutmeg Scones Recipe