I like to bake a lot. I have way too many cookbooks, some only holding one favorite recipe of mine. I had the opportunity to share an essential oils tea time at a yoga retreat this past weekend. What goes better with tea time than scones!? Here is my all time favorite scone recipe, altered from Miriam Kasin Hospodar’s Heaven’s Banquet Cookbook.
3 Cups Unbleached White Flour (+3 Tablespoons for high altitude)
2 ½ Teaspoons Baking Powder (- ½ Teaspoon for high altitude)
¾ Teaspoon Baking Soda (-1/8 Teaspoon for high altitude)
¾ Teaspoon Salt
1/3 Cup Sugar (-1 Tablespoon for high altitude)
6 Tablespoons Butter or Ghee (- ½ tablespoon for high altitude)
½ Cup Currants
2 Drops doTERRA Citrus Bliss Essential Oil Blend
½ Cup Yogurt (+2 Tablespoons for high altitude)
½ Cup Water (+2Tablespoons for high altitude)
1 Tablespoon Coconut Oil
Preheat oven to 400ºF (415ºF for high altitude). Rub a thin layer of coconut oil on a baking sheet. Mix the dry ingredients together. Cut the butter into small pieces and work into dry ingredients with your hands until the mixture resembles coarse meal. Add the currants. Add the yogurt, essential oil and water, mixing until formation of a soft dough. Divide dough into four parts, forming into balls. Roll the balls out to a 5 inch diameter round and cut into 6 wedges. Repeat with the remaining three dough balls. Place in the oven and bake until the scones are slightly browned, about 15-20 minutes.
WARNING: Do not ingest essential oils unless they are 100% Certified Pure Therapeutic Grade, such as doTERRA. Please feel free to purchase these from MY WEBSITE!