In search of the perfect scone - includes recipe

Sunset, March, 1995 by Christine Weber Hale

When sunset magazine recipe retester Linda Tebben ordered some delicious-sounding scones in a restaurant, she was disappointed when they turned out to be "the driest, most unappealing things" she'd ever eaten. However, they did inspire her to create scones to match her expectations.

As an avid, experienced home baker, Tebben was in the habit of following recipes exactly, just as her job at Sunset requires. But working alongside food writers as they developed recipes, she picked up some lessons in food science and basic proportions, particularly in the arena that intrigued her most--baking. Equipped with this newfound knowledge, she experimented with scones.

Not wanting all the butter and cream of the traditional scone, she substituted yogurt for some of the fat and discovered it produced an exceptionally moist and tender scone. Then she added the flavors of a favorite quick bread--blue-berries, bananas, and whole-wheat flour. Her first creation, a fine success, inspired more invention. The next delicious scones included apples, pecans, lemon, and cinnamon.

In Sunset's kitchen, Tebben still sticks to her precise ways in checking the workability of recipes, but at home she's turned into a nonstop recipe developer. And Sunset's staff members have become taste testers for the treats she shares.

Blueberry Banana Scones

1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup granulated sugar
1 teaspoon baking
  powder
1/2 teaspoon baking soda
1/4 cup (1/8 lb.) butter or
  margarine, cut into
  chunks
1/2 cup lemon-flavor nonfat
  or low-fat yogurt
1/3 cup smoothly mashed
  banana
1/2 cup blueberries
1/4 cup finely chopped
  walnuts
1 tablespoon brown or
  granulated sugar
  (optional)