Yogurt Scones

Title:
Yogurt Scones

Yield:
18 Servings

Categories:
Fat




Ingredients:





 1 1/2 c  White Flour; Unbleached


 1 1/2 c  Whole-Wheat Flour


     2 ts Baking Powder


     2 ts Baking Soda


   1/2 ts Salt


     6 tb Cold Butter


     2 tb Packed Brown Sugar


 1 1/4 c  Nonfat Yogurt; *Note


   1/2 c  Egg Beaters? 99% Egg


          -Substitute, **Note


   1/2 c  Packed Raisins; Or Sultanas,


          -Currant






 These scones are unusually light and fluffy.


 


 Unlike most recipes for scone, this one doesn't require any rolling or


 cutting of the dough. In fact, the "dough" is more of a batter, and can be


 droped - like cookies - directly onto the baking shee. Because of this


 great shortcut, the recipe can be completely assembled in just 15 minutes.


 So pull this one out if you have guests coming for tea on short notice.


 


 *NOTE: Original recipe used firm yogurt **NOTE: Original recipe used 2


 regular eggs


 


 Preheat oven to 400 deg F. Lightly grease a baking sheet with nonstick


 spray or an alternative.


 


 Sift together the first 5 ingredients. Then cut together with butter and


 brown sugar, using a food processor (steel blade attachment), pastry cutter


 or electric mixer - until uniformly blended. It should resemble coarse


 meal. If using a feel processor, transfer everything to a bowl.


 


 Beat the yogurt together with 1 egg. Make a well in the center of the dry


 ingredients, and add the yogurt mixture along with the dried fruit. Mix as


 minimally as possible, with swift, decisive strokes, until well blended.


 Drop by rounded quarter-cup measures onto the lightly greased sheet. Beat


 the remaining egg. Brush the tops with beaten egg (the softenss of the


 batter might require you to pat, rather than brush, it on).


 


 Bake 12 - 15 minutes. Serve hot or warm.


 


 Prep Time: 30 minutes


 


 Yield: 1 - 1 1/2 doz


 


 NOTES : Cal 134.9, Fat 4.1g, Carb 21.5g, Fib 1.7g, Pro 3.9g, Sod 301mg, CFF


 26.8%.


 Recipe by: Still Life With Menu, Mollie Katzen, pg 23 Posted to MC-Recipe


 Digest V1 #736 by LBotsko@aol.com on Aug 12, 1997