Yogurt Scones

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

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

Calories:

121 (0.0% from fat)

Fat:

4g (sat 2.4g,mono 1g,poly 0.3g)

Protein:

3.3g

Carbohydrate:

18.3g

Fiber:

1.1g

Cholesterol:

10mg

Iron:

1.1mg

Sodium:

273mg

Calcium:

72mg