Yogurt Scones

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

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 0.0%
  • Fat: 4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.3g
  • Carbohydrate: 18.3g
  • Fiber: 1.1g
  • Cholesterol: 10mg
  • Iron: 1.1mg
  • Sodium: 273mg
  • Calcium: 72mg

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. 1. Preheat oven to 425°.
  2. 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. 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.
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