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Yogurt Scones

Yield 12 servings (serving size: 1 wedge)
These scones are terrific with chili, or you can split them in half lengthwise and serve with sloppy joe sauce.

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 2.375 ounces whole wheat flour (about 1/2 cup)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup thinly sliced green onions
  • 3/4 cup fat-free plain yogurt
  • 1 large egg white

Nutrition Information

  • calories 121
  • caloriesfromfat 0.0 %
  • fat 4 g
  • satfat 2.4 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 3.3 g
  • carbohydrate 18.3 g
  • fiber 1.1 g
  • cholesterol 10 mg
  • iron 1.1 mg
  • sodium 273 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 425°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in onions. Combine yogurt and egg white, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).

  3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Bake at 425° for 15 minutes or until golden. Serve warm.