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Almond Yogurt Scones Recipe
|All purpose flour||1 Cup (16 tbs)|
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Brown sugar||2 Tablespoon|
|Chopped almonds||1⁄4 Cup (4 tbs), lightly toasted|
|Plain non-fat yogurt||8 Ounce (1 Carton)|
|All purpose flour||1 Tablespoon|
|Vegetable cooking spray||1|
|Egg white||1 , lightly beaten|
Serving size: Complete recipe
Calories 1652 Calories from Fat 410
% Daily Value*
Total Fat 45 g69.8%
Saturated Fat 6 g30.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2127.5 mg88.6%
Total Carbohydrates 254 g84.6%
Dietary Fiber 10.5 g42.1%
Sugars 41.5 g
Protein 59 g117.7%
Vitamin A 21.5% Vitamin C 0.05%
Calcium 113.7% Iron 99.7%
*Based on a 2000 Calorie diet
Add almonds; toss well.
Add yogurt to dry ingredients, stirring just until dry ingredients are moistened.
Sprinkle 1 tablespoon flour evenly over work surface.
Turn dough out onto floured surface, and knead 3 or 4 times.
Pat dough into an 8-inch round on a baking sheet coated with cooking spray.
Cut round into 8 wedges, cutting to, but not through, bottom of dough.
Brush wedges with egg white.
Bake at 425° for 10 to 12 minutes or until golden.