Let your guard down

Here at VT we try to make our recipes healthy--as well as terrific tasting. But every now and then, even we throw caution to the wind and bake up some decadent delights. This scone recipe was conceived one chilly, gray afternoon when staffers were searching for a supersnack. You'll love it as much as we did!

DECADENT SCONES

Makes 18

3 cups all-purpose flour
1/2 cup sugar, plus more
  for garnish
1 1/2 Tbs. baking powder
1 Tbs. lemon zest
3/4 tsp. salt
1/2 cup cold unsalted
  buffer (1 stick)
3/4 cup light cream,
  plus more for brushing
2 large eggs
1 1/2 cups chopped dried
  fruit (raisins, cherries,
  cranberries, etc.)

1. Preheat oven to 425E Coat baking sheet with cooking spray.
Combine flour, sugar, baking powder, lemon zest and salt in bowl.
Cut butter into small pieces, then blend into flour mixture using
pastry blender or fingers until mixture resembles coarse meal but
a few large lumps remain.

2. Whisk together cream and eggs. Stir into flour mixture with
wooden spoon until soft dough forms. Fold in dried fruit.

3. Turn out dough onto well-floured surface. Knead 3 or 4 times,
or until smooth. Pat into 12x12-inch square. Cut into 18 2 1/2-inch
triangles. Place scones on prepared baking sheet.

4. Brush scones with cream. Sprinkle with sugar. Bake 12 to 15
minutes, or until light brown on top and around edges. Serve warm
or at room temperature with butter or jam. Eat every crumb.

PER SCONE: 212 CAL; 3G PROT; 8G TOTAL FAT (5G SAT. FAT); 32G CARB; 45MG CHOL; 266MG SOD; 1G FIBER; 15G SUGARS