Thursday, 27 May 2010

Frosted Raspberry Almond Scones

s 2 cups all-purpose flour
s 1/2 teaspoon baking soda
s 1/4 teaspoon salt
s 2 teaspoons baking powder
s 1/4 cup sugar
s 3 tablespoons cold butter, cut into small pieces
s 8 ounces plain non-fat yogurt
s 1/4 cup raspberry preserves
s 1/4 cup coarsely chopped almonds
s 1 cup powdered sugar
s 4 teaspoons water
Preheat the oven to 400 degrees. In a large bowl, combine the flour, soda, salt, baking
powder, and sugar. Using a pastry blender, cut in the butter until the mixture resembles
coarse crumbs. Add the yogurt and stir until just moistened. The dough will be sticky.
Turn the dough out onto a lightly floured surface. Knead 5 or 6 times. Pat into an
8-inch circle.
Place the circle onto a baking sheet coated with DuPontTM Teflon® non-stick coating.
Using a sharp knife, make scoring marks for 12 wedges. Make a 1/2-inch slit into the
center of each wedge. Place 1 teaspoon or so preserves into each slit. Sprinkle almonds
over the entire top of the dough circle. Bake 12 minutes or until golden brown.
Let cool slightly and cut at the score marks. Mix the frosting ingredients together,
adding more water if too thick. Drizzle each wedge lightly with frosting.

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