Almond Yogurt Scones Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Cake flour | 1 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Brown sugar | 2 Tablespoon | |
| Margarine | 2 Tablespoon | |
| 1/4 cup chopped almonds, lightly toasted | ||
| Plain non-fat yogurt | 1 Carton (1l) | |
| All purpose flour | 1 Tablespoon | |
| Vegetable cooking spray | ||
| 1 egg white, lightly beaten | ||
Directions
Combine first 6 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
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.
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.
Chef
