Honey-drenched plums add luxurious flavor to these splendid scones.
Ingredients:
| Plums | |
| 2/3 cup | dried plums (prunes) |
| 1 tsp | vanilla |
| 1 tbsp | honey |
| 1/4 cup | water |
| Scones | |
| 1 | egg |
| 1 tbsp | honey |
| 1/2 tsp | vanilla |
| 1 (6 oz) container | Rachel's™ Plum Honey Lavender yogurt |
| 2 cups | all-purpose flour, sifted |
| 2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 2 tbsp | granulated sugar |
| 1/4 tsp | salt |
| 1 tsp | culinary lavender (available at natural foods stores) |
| 1/2 cup | unsalted butter, chilled and cut into chunks |
| demerara sugar for sprinkling (Sugar in the Raw) | |
Method:
Preheat oven to 375°F.
In small saucepan simmer dried plums, 1 tablespoon honey, vanilla and water for 15 minutes until plums are plump. Remove from heat and cool.
In a small bowl whisk together egg, 1 tablespoon honey, vanilla and yogurt. Set aside. In a food processor or large bowl combine flour, baking powder, baking soda, sugar, salt and lavender. If using the processor, add butter and quickly process until mixture appears crumbly and sandy. Alternately, use a pastry blender to cut in the butter until mixture is crumbly and sandy.
Add egg mixture to processor or bowl and mix just to combine. Don’t over mix. Roughly chop plums and gently stir into batter.
Turn dough out onto work surface that has been lightly dusted with flour. Knead dough 4 or 5 times, just until it is smooth and holds together. Pat into a circle about 1-inch thick and 9 inches in diameter. Cut into 8 wedges and sprinkle with demerara sugar.
Place on ungreased baking sheet and bake for 16 to 18 minutes, until lightly brown. Serve warm.
Yield: 8 scones
Prep Time: 45 minutes
Baking Time: 16-18 minutes