Options

Format:
Include:
PRINT
See more
Yogurt Scones

Yogurt Scones

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

Cooking Light JANUARY 2009

  • Yield: 12 servings (serving size: 1 wedge)

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.

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
advertisement

Go to full version of

Yogurt Scones recipe

advertisement