Low Fat Fruit And Yogurt Scones Recipes

Steps:

• 1. Heat oven to 400 degree's. Grease or line 2 baking sheets with parchment paper.
• 2. soak all of the fruit for 30 minutes or until plump in a bowl of water.Drain and discard water.
• 3. Combine Flour,1/3 cup of sugar,salt,baking powder,and cinnamon. Add the oil,or melted butter,and combine with a fork really well.
• 4. Whisk in 3 of the egg whites. Add orange zest,and yogurt to flour mixture. Add the dried fruit and nuts to the mixture. Mix until ingredients are well incorporated.
• 5. Place dough on a slightly floured surface. Knead dough just until ingredients are mixed. Don't knead to much. Divide the dough in half. Flatten each ball of dough in to a 3/4 inch thick Round circle.
• 6. Cut each round in to 8 slices.Like cutting a pie. Place slices on parchment lined sheet pan,or greased pan. Brush the top of each slice with remaining beaten egg white. Sprinkle sugar on top of each slice.( you may skip this step and make an icing with powdered sugar,and skim milk if you prefer. Drizzle over them after they cool.
• 7. Bake at 400 degree's for 20 minutes,or until browned.Cool and serve.

Steps:

• Preheat oven to 400 degrees. Grease a large baking sheet.
• Sift together the flour, baking powder, baking soda, and salt With a pastry cutter, cut the flour mixture together with the cold margarine and brown sugar until well blended.
• In a small bowl beat together the yogurt and 1 egg. Pour into the pastry mixture. Add raisins and stir just until mixed.
• Drop by rounded 1/4-cup measures onto the prepared baking sheet. Beat remaining egg and brush onto tops of scones. Bake for 12-15 minutes. Serve warm.

Steps:

• Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
• In a small bowl, combine egg product and the 1/3 cup buttermilk; stir in dried cranberries. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened (some of the dough may look dry).
• Turn out dough onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch circle. Lightly brush top of dough with additional buttermilk or milk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges.
• Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm.
• *To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

Steps:

• Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
• Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and zest; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 400°.
• Coat cookie sheet with non-stick spray.
• In a large bowl, combine first 6 ingredients.
• Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs.
• Add yogurt and mix until just blended.
• Stir in dried fruit.
• On a floured surface, roll or pat dough to 3/4 inch thickness.
• Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed.
• NOTE: The less you handle the dough the better so be sure to get as many as possible the first time.
• Arrange on cookie sheet, spacing 2 inches apart.
• Brush with beaten egg white and sprinkle with sugar.
• Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch.