Lemon Nutmeg Scones

When my oldest daughter was in Girl Scouts, we attended a Christmas mother-daughter tea in Sugar Land, Texas at the Sweetwater Country Club, a posh and grandiose place with waiters and white tablecloths. We dressed up, took homemade strawberry shortcake to the event, and thoroughly enjoyed making polite conversation while sipping a cup of tea with our pinkie fingers extended.

We took away from that tea more than good memories and mother/daughter bonding. We also took away a recipe my family has treasured ever since: scones made with lemon yogurt and nutmeg, sprinkled with sugar. They were amazing, and best of all, the mother had made copies of the recipe for us to take.

Now I pass it on to you!

Lemon Nutmeg Scones

1 ¾ cups flour (I do half all-purpose and half wheat)
¼ cups cornstarch
1 tsp. baking soda
¼ tsp. nutmeg
6 tbsp. margarine
8-oz. carton lemon yogurt
1 tsp. lemon peel
1/3 cup golden raisins
2 eggs
4 ½ tsp. sugar
1/8 tsp. nutmeg
3 oz. package cream cheese, softened

Combine first four ingredients, blending well. Cut in margarine with pastry blender until mixture resembles coarse crumbles.

Combine ½ cup yogurt, lemon peel, raisins, and eggs; add to dry ingredients and stir until just moistened.

On a greased cookie sheet, press dough into a 9-inch circle, ¾ inch think.

Combine sugar and 1/8 tsp nutmeg and sprinkle evenly over dough.

Using a knife or dough scraper coated in Pam cooking or baking spray, cut dough into 12 wedges and slide them apart so the wedges are 1 inch from each other. (You could use a scone pan, but I never have. I’d love to know if it makes the process easier. Anyone know?)

Bake at 450 degrees for 7 to 10 minutes.

Combine remaining yogurt with cream cheese and serve with warm scones.

As with all my recipes, there’s definite wiggle room. I admit I added the lemon peel to the recipe because I love, love, love extra lemony goodness. If you’re not a fan of the tart taste, take it out! You could substitute blueberries or currents or cranberries for the raisins, or serve them plain (I do.) I never make the cream cheese dip — that would be gilding the lily.

Of course, this is supposed to be a food and wine pairing. But as much as I love wine, I find it’s not much of a breakfast food (mimosas excepted). Instead, let’s talk tea. These scones go well with English breakfast tea, or Republic of Tea’s Ginger-Peach tea. Best of all is a good, hearty Earl Grey.

May your scones always remain crisp and tart.

Warmly,

Christina Dodd
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