Strawberry Yogurt Scones

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 20%
  • Fat: 3.3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 27.7g
  • Fiber: 1.5g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 227mg
  • Calcium: 78mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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