Yogurt Scones

recipe
These scones are terrific with chili, or you can split them in half lengthwise and serve with sloppy joe sauce.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Jean Patterson,

Cooking Light

January 2009
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