Whole Wheat, Honey and Raisin Scones
I developed this recipe a few years ago when some customers requested a healthier alternative to our chocolate chip and cranberry orange scones for their morning coffee ritual. In this recipe I use yogurt because I love the tanginess and it replaces 2/3 of the butter otherwise necessary. Since whole wheat flour is a healthier option, it is best complimented by the honey and golden raisins.
Stir together in a bowl:
2 cups Whole Wheat Pastry Flour 1 Tabl. Baking Powder 1/2 tsp. Baking Soda 1 tsp. Salt 3/4 cup Golden Raisins
Whisk together in a bowl:3/4 cup Yogurt, plain 1/4 cup Melted Butter 2 Tabl. Honey 1 Egg 1/2 tsp. Vanilla Extract
Stir the wet ingredients into dry ingredients – mix well.
Turn the dough out onto the counter and knead just a bit to bring the dough together. Press down with hands to make an 8” circle. Move the round of dough onto a baking sheet. Cut this circle into 6-8 wedges. Sprinkle with sugar. Bake for 25-30 minutes in 350 degree oven.