Fruit Yogurt Scones

Yogurt is the secret ingredient that takes ordinary scones and gives them a tender crumb you’d swear came from a London tea room. The acid wakes up baking soda for a higher rise, while the fat keeps everything moist for days.

The directions call for slightly smaller-than-normal scones cut with a 1.5 inch cutter. This is the British tea-room style: pop-in-your-mouth size, split and buttered warm rather than piled with cream and jam. Eighteen from one batch is the perfect afternoon-tea spread.

Plumping the raisins before mixing keeps them from stealing moisture from the dough. A quick soak in warm water or hot tea works. Dried cranberries, currants, or chopped dried apricots all work as substitutes.

The dough should barely hold together. Resist the urge to add more liquid. Overworked dough means tough scones, while a barely-cohesive dough patted gently into shape gives flaky, tender layers.

Pro Tips

• Use cold butter cut into small pieces. Warm butter melts into the flour and kills the flake.
• A light brush of milk on top is what gives the scones their golden shine.
• Don’t twist the cutter. Press straight down and lift, or sealed edges keep the scones from rising tall.
• Eat the same day. Scones go stale fast, but they freeze well unbaked for fresh batches anytime.

Variations

• Swap lemon zest for orange and use dried cranberries for a holiday spin.
• Stir in a half teaspoon of cinnamon and use chopped dates instead of raisins for a deeper flavor.
• Add a tablespoon of fresh chopped rosemary and skip the fruit for a savory cheese-friendly scone.