In home eat scones at least once a month, preferably for Weekend breakfasts are delicious freshly baked and literally "flying" from the tray.
For those who do not know muffins scones are small round, square or triangular typical cuisine of the United Kingdom and from Scotland to its use both for breakfast and for lunch.
are basically a preparation of wheat flour, butter, cream or yogurt, with chemical leavening agent (baking powder and / or bicarbonate) that consistency crumbs mixing is achieved with a rather quick and not very intense.
are usually neutral flavor perfect to serve with jam, cream, butter, cheese etc but there are also sweet with the addition of raisins, prunes, apricots and salted nuts or cheese ; herbs etc.
The recipe I give you today is adapted from the book "Bread" Williams-Sonoma, and they were delicious.
470 gr. all-purpose flour 60 g sugar
2 1 / 2 tsp baking powder
1 / 2 tsp baking
1 / 2 tsp salt Zest of one orange
155 g cold butter 1 cup yogurt
140 g of cranberries (cranberries) or raisins 40 g dried apricots
Apricot diced
Preheat oven to 425 F.
In a bowl mix flour, sugar, baking powder, baking soda, salt and zest. Add cold butter and cut together quickly with a paste or 2 knives until you have a coarse-grained appearance.
Add the yogurt and fruit, stir quickly until it forms a sticky dough.
Dump the dough on a floured surface and with hands to incorporate everything, formed as a rectangle, fold it on itself, repeating the operation. Divide dough into two parts and bowling each round, stretching the dough a little with the help of a rolling pin to a thickness of 1 1 / 2 to 2 cm, cut 8 triangles from each slice and place on a tray covered with waxed paper. Brush with beaten egg and bake for 20 minutes or until golden.
If you want out of the oven can be bathed in a glaze made with a little orange juice and powdered sugar.
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