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|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Butter||6 Tablespoon, cut in 1/4-inch pieces (and thoroughly chilled)|
|Plain yogurt||6 Tablespoon|
Serving size: Complete recipe
Calories 1932 Calories from Fat 777
% Daily Value*
Total Fat 88 g135.9%
Saturated Fat 51.6 g258%
Trans Fat 0 g
Cholesterol 628.2 mg209.4%
Sodium 1227.8 mg51.2%
Total Carbohydrates 243 g81.1%
Dietary Fiber 6.8 g27.1%
Sugars 50.7 g
Protein 42 g84.6%
Vitamin A 56.5% Vitamin C 0.75%
Calcium 95.8% Iron 81.3%
*Based on a 2000 Calorie diet
Sift flour, baking powder, sugar, and salt together.
Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
Separate one of the eggs.
Reserve the white.
Beat the egg yolk with a second egg until frothy.
Stir in the yogurt, then add to the flour mixture.
Work dough as little as possible to prevent toughening.
Stir until dough can be gathered into a compact ball.
Roll dough out to approximately 1/2-inch thickness.
Cut with a floured 2-inch biscuit or cookie cutter.
Beat the reserved egg white with a fork till frothy.
Brush the egg white on the top of each scone.
Bake the scones for 10 to 15 minutes, or until lightly browned.