Sunrise Scones

By James Eggen, Fourth Place Winner, 2011 Pastry Chicago Amateur/Student Scone Competition
Wake up, Sunshine, and enjoy these scones!
  • Yields 8 scones
  • Details

    INGREDIENTS

    • 2/3 cup non-fat vanilla yogurt
    • 2 large eggs
    • 1/2 teaspoon vanilla extract
    • 1 cup California natural raisins
    • 1/2 cup granulated sugar
    • Zest of 1 orange
    • 3 cups unbleached all-purpose flour
    • 1/2 teaspoon baking soda
    • 4 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, chilled
    • Crystal sugar; as needed

    PROCEDURE

    Preheat oven to 375°F. Spray cast iron scone pan with 8 sections generously with cooking spray. Beat yogurt and eggs together; stir in vanilla and set aside. Mix raisins, sugar and orange zest together well and set aside.

    In large stainless bowl, stir flour, baking soda, baking powder and salt together. Add butter and cut in with pastry knife. Rub with large flat spoon to mix in all large clumps until granular looking; set aside. Stir in raisin-sugar mixture. Then, reserving bowl without rinsing and using a fork, combine egg mixture with ingredients in large bowl to make soft dough. Turn onto lightly floured surface and knead 4 or 5 times. Shape into 8-inch round and cut into 8 equal wedges. Arrange wedges in prepared scone pan. Brush tops with any egg mixture remaining in small bowl. Sprinkle with crystal sugar and bake at 375°F for 20 to 25 minutes until medium brown. Cool 20 minutes in pan. Remove from pan and cool completely on wire rack.

    Note: Nielsen Massey vanilla extract, Plugrá European-Style® unsalted butter, and King Arthur unbleached all-purpose flour are recommended.

    Nutrition Facts Per Serving

    Calories 420 (28% from fat); Total Fat 13g (sat 8g, mono 4g, poly 1g, trans 0g ); Cholesterol 85mg; Protein 8g; Carbohydrate 68g; (Dietary Fiber 3g; Sugars 31g; ); Iron 3mg; Sodium 430mg; Calcium 198mg; Potassium 273mg

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