Double Fruit Scones - Comfort Food Recipe

      Sometimes I enjoy lots of chewy dried fruit in my scone.  You can use any dried fruit.  If the pieces are large, just cut them up and throw them in!  Serve with clotted cream and jam.

Double Fruit Scones

(Makes 12 scones)

1 c. All Purpose Flour

1 c. Whole Wheat Flour

1/3 c. Sugar

1 1/2 tsp. Baking Powder

Pinch Salt

1/4 c. Goat Butter or Butter

2/3 c. Currants, Apricots or Favorite Dried Fruit

2 Eggs

1/2 c. Plain Goat Yogurt

Grease a cookie sheet. Preheat oven to 450 degrees Fahrenheit. Whisk together the flours, sugar, baking powder, and salt. Cut the butter into the flour mixture. Break the pieces up into the size of gravel/peas using your fingers. Mix the dried fruit into the flour mixture. In a separate bowl, whisk together the eggs and yogurt. Create a well in the center of the flour mixture and pour in the wet ingredients. Using a large fork, stir the ingredients quickly and only until it starts to come together. Finish gathering ingredients quickly and lightly with your hands (don't overwork the dough) and separate into two balls. Take one ball of dough and pat into a circle right on the cookie sheet. Cut into 6 triangles and space them 1 1/2-2 inches apart. Repeat with the other ball of dough. Bake for 10 minutes or until golden on the top and bottom. Be careful and don't let the bottom of the scones burn. Transfer to a rack to cool.