Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Jean Patterson
Recipe by Cooking Light January 2009

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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).

  • 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.

Nutrition Facts

121 calories; calories from fat 0%; fat 4g; saturated fat 2.4g; mono fat 1g; poly fat 0.3g; protein 3.3g; carbohydrates 18.3g; fiber 1.1g; cholesterol 10mg; iron 1.1mg; sodium 273mg; calcium 72mg.
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