These dress up a light fruit soup, or make a quick breakfast surprise.
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
6 tablespoons sugar
4 tablespoons butter
2 eggs, lightly beaten
½ cup Plain Mountain High Yoghurt
¼ cup currants
In a large glass or ceramic bowl, mix flour, cream of tartar, baking soda, and sugar. Cut butter into flour mixture until coarsely blended. Stir in eggs; fold in yoghurt and currants.
Drop by large spoonfuls onto floured baking sheet. Bake at 400ºF for 8 to 10 minutes until golden brown or toothpick inserted into scones comes out clean.
2 cups all-purpose flour
