Strawberry Yogurt Scones

recipe
Scones are similar to biscuits, but these have a wet, sticky dough. Serve fresh from the oven with hot tea.

Yield:

12 scones (serving size: 1 scone)

Recipe from

Nutritional Information

Calories 152
Caloriesfromfat 20 %
Fat 3.3 g
Satfat 1.9 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 3.6 g
Carbohydrate 27.7 g
Fiber 1.5 g
Cholesterol 8 mg
Iron 1.1 mg
Sodium 227 mg
Calcium 78 mg

Ingredients

1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup diced strawberries
2/3 cup strawberry fat-free yogurt
3 tablespoons butter, melted
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten
Cooking spray
2 teaspoons sugar

Preparation

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawberries, yogurt, butter, rind, and egg white; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting into but not through dough; sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until lightly browned.

Note:

December 2002
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