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.

Ingredients


• 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

Procedure

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!

Verdict

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.