Scones

2 cups white flour
4 teaspoons baking powder
1/4 cup brown sugar
1/2teaspoon salt
4 tablespoons butter

BEAT TOGETHER:
2 eggs
1 egg yolk

2 teaspoons vanilla
1/2 cup yogurt or cream
1/2 cup raisins or dried fruit (optional)

TOPPING - MIX TOGETHER:
1 egg white
1 teaspoon water

MIX TOGETHER:
3 tablespoons brown sugar
1 teaspoon cinnamon

Heat oven to 450*F. Grease a cookie sheet with butter. Sift together flour, sugar, salt and baking powder. Cut the cold butter in with a fork or a pastry cutter until well mixed. Do not overwork. Add well-beaten eggs and yolk, and vanilla. Add half the yogurt and then slowly add the rest until it becomes a soft, but manipulatable dough and mix only until blended. Add raisins, currants, dried cranberries or dried fruit, if desired.

For fancy scones, turn dough out onto a floured board and knead briefly, then roll into a 3/4-inch slab. Cut dough into 8 large diamond shapes or triangles.
Brush with egg and water mixture then sprinkle with brown sugar and cinnamon mixture. Place on cookie sheet and bake about 15 to 20 minutes.

For the quick method: When dough is completely mixed together, scoop up a large serving spoon of dough and hold in place on the spoon while you dip it in the egg mixture, then the cinnamon mixture. Place on cookie sheet and bake about 15 to 20 minutes.

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