Yogurt Scones

This recipe is heavily based on a savory scone recipe from CookingLight magazine. I loved how quickly it goes together!


Yogurt Scones
Serves: 8 Total time: about 25 min.

1 1/3 c all-purpose flour
1/2 c whole wheat flour (if you use only white flour, then use 2 cups)
1/4 c granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled butter, cut into pieces
1 cup fruit (raisins, craisins, chopped dates)
3/4 cup fat-free plain yogurt (or one six oz. container)
1 large egg, separated

1 tsp vanilla

1 - Preheat oven to 425
2 - Combine flours, sugar, baking powder, baking soda, and salt in a large bowl
3 - Cut in butter until mixture resembles coarse meal
4 - Stir in fruit
5 - In a small bowl, combine yogurt, egg white and vanilla
6 - Add yogurt mixture to dry ingredients stirring just until moist (will be very sticky)
7 - Turn dough out onto lightly floured surface, sprinkle flour on top; knead 4 times.
8 - Pat dough into an 8-inch circle, cut into 8 wedges and place on a greased cookie sheet (or on parchment)
9 - (Optional) Beat egg yolk and brush over tops of scones
10 - Bake at 425 for 15 minutes or until golden (mine took about 9 minutes)

To make 24 bite-size scones (pictured): After kneading, divide the dough into 4 equal portions. On a heavily floured surface, shape into 4 small circles (make sure they are still at least an inch high.) Cut each small circle into 6 equal pieces and bake. Cook time will be shorter, maybe 7-10 minutes but I didn't time it (sorry!)

Nutrition per large scone: Fat - 6.8 g (6.2 without egg yolk); Cal - 258; Protein - 5.2 g; Carbs - 47
(If the fat doesn't seem low to you, compare it with the 12-19 g in a regular recipe)