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Breakfast is a treat when you offer scones along with fresh berries, yogurt, and a cup of hot tea.

Recipe by Oxmoor House January 1995

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Recipe Summary

cook:
15 mins
total:
15 mins
Yield:
4 scones.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt and peaches to flour mixture; stir just until dry ingredients are moistened.

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  • Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead lightly 4 or 5 times. (Dough may be slightly sticky.)

  • Pat dough into a 5-inch circle on a baking sheet coated with cooking spray. Cut circle into 4 wedges; separate wedges slightly. Brush milk over dough, and sprinkle with 1 teaspoon sugar. Bake at 400° for 14 to 15 minutes or until golden. Serve with peach spread, if desired.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

162 calories; calories from fat 19%; fat 3.5g; saturated fat 0.7g; protein 3.4g; carbohydrates 29.5g; cholesterol 1mg; sodium 162mg.
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