LOW FAT FRUIT AND YOGURT SCONES
This is a tasty breakfast delight. Each scone only has 3 grams of fat and around 200 calories.I love Scones. I used low fat yogurt instead of the high volume of butter. It makes them so delicious, and nutritious. You won't miss the fat at all. Enjoy!
Provided by Nor Mac
Categories Other Breakfast
Time 40m
Number Of Ingredients 13
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.
QUICK YOGURT SCONES
Easy to make with staple ingredients, these scones are wonderful for breakfast or with a nice cup of hot tea or coffee. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Diggin' Up Scones" :)
Provided by loof751
Categories Healthy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
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.
ORANGE YOGURT SCONES
"My mother handed down this recipe to me when I moved out of the house," recalls Hollye Chapman of Corvallis, Oregon. "It produces a very light scone that tastes great with orange marmalade, lemon curd or most kinds of jam. Use any flavor fruit yogurt if you don't have orange," she adds.
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 209 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 293mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
YOGHURT SCONE BREAD
This scrumptious bread is good with anything from marmelade for a leisurely breakfast to roast beef and mustard on a Sunday evening. Substitute the yoghurt for buttermilk and the oil with melted butter if you wish - either way works wonderfully.
Provided by Bokenpop aka Mad
Categories Scones
Time 43m
Yield 1 bread
Number Of Ingredients 5
Steps:
- Sift flour, salt, sugar.
- Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring.
- Place on an oiled baking tray and pat into a large round (rather like a giant scone).
- Bake on middle shelf of oven at 220C for 10 minutes then reduce heat to 180C and bake for 30 minutes more.
Nutrition Facts : Calories 2396.5, Fat 47.8, SaturatedFat 14, Cholesterol 59.7, Sodium 8107.2, Carbohydrate 413.7, Fiber 14.3, Sugar 22.8, Protein 68.2
EASY FLUFFY SCONES
These are the business - light but with a nice crusty outside
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 22m
Yield Makes 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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