2 cups all purpose white flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup raisins, coarsely chopped, or currants
1 tablespoon butter
2 tablespoons canola oil
1 cup plain nonfat yogurt, plus extra for brushing scone
1 large egg
1 tablespoon orange zest, grated
1. Preheat ovent to 375º F. Lightly oil a baking sheet or coat
it with nonstick cooking spray; set aside.
2. In a mixing bowl, stir together flour, sugar, baking powder,
baking soda and salt. Add raisins or currants, tossing to
coat. In a small saucepan, melt butter over low heat.
Cook, swirling the pan, until it turns a nutty brown, about 1
minute. Transfer the butter to a bowl. Add oil, yogurt, egg
and orange zest and whisk until blended. Add the yogurt
mixture to the dry ingredients, stirring just until combined
(the dough will be sticky).
3. Transfer the dough to the prepared baking sheet; with
floured hands, pat it out into a 1/2 inch thick circle. Cut the
circle into 12 wedges, leaving them in place. Brush the top
4. Bake for 15-20 minutes, or until the top is golden and firm
to the touch. Serve warm.