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Strawberry Yogurt Scones

Cooking Light

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Worthy of a Special Occasion

Scones are similar to biscuits, but these have a wet, sticky dough. Serve fresh from the oven with hot tea.

Yield: 12 scones (serving size: 1 scone)

Ingredients

  • 1 1/2  cups  all-purpose flour
  • 2/3  cup  whole wheat flour
  • 1/2  cup  sugar
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 3/4  cup  diced strawberries
  • 2/3  cup  strawberry fat-free yogurt
  • 3  tablespoons  butter, melted
  • 1/2  teaspoon  grated orange rind
  • 1  large egg white, lightly beaten
  • Cooking spray
  • 2  teaspoons  sugar

Preparation

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawberries, yogurt, butter, rind, and egg white; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting into but not through dough; sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until lightly browned.

Nutritional Information

Calories:
152 (20% from fat)
Fat:
3.3g (sat 1.9g,mono 0.9g,poly 0.3g)
Protein:
3.6g
Carbohydrate:
27.7g
Fiber:
1.5g
Cholesterol:
8mg
Iron:
1.1mg
Sodium:
227mg
Calcium:
78mg
Cooking Light, DECEMBER 2002