Classic Scones
2
Points®
Total time: 33 min • Prep: 18 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
Serve these scones as the English do - warmed, split and filled with raspberries, alongside a cup of Earl Grey tea. Or accompany them with a fresh fruit salad.
Ingredients
All-purpose flour
1 cup(s)
All-purpose flour
2 tbsp(s)
Sugar
1 tbsp(s)
Baking powder
1 tsp(s)
Baking soda
¼ tsp(s)
Table salt
¼ tsp(s)
Plain lowfat yogurt
½ cup(s)
Raw egg
1 large
Margarine
1 tbsp(s)
Instructions
1
Preheat oven to 425°F. Coat a baking sheet with cooking spray.
2
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, combine yogurt, egg and margarine. Add yogurt mixture to flour mixture, stirring until just blended; do not over-mix.
3
Lightly flour a work surface and rolling pin. Roll out dough to a 1/4-inch thickness. With a sharp knife, cut into 12 wedges and place on baking sheet. Reduce oven temperature to 400°F and bake until golden brown, about 12 to 15 minutes. Cool on a wire rack for 10 minutes.
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