13 February 2012

Salty Duck Fat Cranberry Yogurt Scones

Okay, haters gonna hate but this is some REAL scone action. Modified from an Alton Brown recipe, and glad I changed the things I did.


2 c. flour
4 tsp. baking powder
1 tsp. salt
1/3 c. sugar
4 tbsp. butter
2 tbsp. duck fat (or other shortening - but do yourself a favor and go for duck fat)
3/4 c. whole milk yogurt (subbing for cream)
1 egg
Handful dried currants or dried cranberries

  1. Heat oven to 375 degrees.
  2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. 
  3. Cut in butter and shortening. 
  4. In a separate bowl, combine cream with beaten egg then add to dry ingredients. 
  5. Stir in fruit. 
  6. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds (should make 12-15).
  7. Bake for 15-20 minutes or until brown.
  8. Enjoy!


Amazing. I was going for a little more salty than called for, and it worked - and the yogurt made the scones nice and fluffy. Fantastic stuff.

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