Almond Yogurt Scones

Oxmoor House
8 scones.


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1 cup all-purpose flour
1 cup sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons brown sugar
2 tablespoons margarine
1/4 cup chopped almonds, lightly toasted
1 (8-ounce) carton plain nonfat yogurt
1 tablespoon all-purpose flour
Vegetable cooking spray
1 egg white, lightly beaten


Combine first 6 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add almonds; toss well. Add yogurt to dry ingredients, stirring just until dry ingredients are moistened.

Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead 3 or 4 times. Pat dough into an 8-inch round on a baking sheet coated with cooking spray. Cut round into 8 wedges, cutting to, but not through, bottom of dough. Brush wedges with egg white. Bake at 425° for 10 to 12 minutes or until golden.

Created date

August 2009

Nutritional Information

Calories 184
Caloriesfromfat 25 %
Fat 5.1 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.6 g
Carbohydrate 28.7 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 263 mg
Calcium 0.0 mg