Joanne Chang's Heart-Healthy Dried Fruit Scones

My husband and I live  just about half an hour outside of Boston, but we frequently pass a weekend day wandering around the city.  On such a day, one of our favorite things to do is to stop into one of the locations of Flour, Joanne Chang's bakery.  Well, to be more frank, if we are downtown, than I do require a visit to Flour.  What I love about Flour is that it feels like being at a much better version of a bake sale.  The cookies, bars, cakes, and cupcakes are all better versions of things you ate growing up: homemade oreos, granola bars, cupcakes, etc.

So, it didn't take me long to buy Joanne Chang's cookbook, Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe.  I highly recommend this book.  It is clearly written, and packed with photographs.  The introduction sections are worth the purchase alone -- Chang offers a simple, clear primer on baking, and my baking has improved since reading this!  I think she convinced that it is worth being a little less cavalier about measuring, etc, when baking (which was always one of my bad habits).

I've made these scones a few times.  I followed the recipe without changing it, and therefore cannot share it here.  But you must, must check out this cookbook!  These scones use just a little oil, and no butter, but a combination of yogurt and buttermilk yields a great texture.  They are packed with dried fruit.  Chang makes recommendations about which fruits, but also suggests using your own combinations.  I love being able to customize the recipe for one of my favorite bakery treats.  I enjoy making them over the weekend, and heating them up for breakfasts throughout the week.  When we have them around, I wake up happy each morning, awaiting my warm scone for breakfast!