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vanilla yogurt scones

This soft, moist dough makes delicious and light scones. We made ours plain, but you may add dried fruit such as currants, tart cherries or blueberries if you like.


Recommended Servings
Makes 8 scones

2          large eggs

23       cup fat free vanilla yogurt

3¼       cups unbleached, all-purpose flour

¼         cup granulated sugar

1          tablespoon baking powder

¼         teaspoon salt

½         cup unsalted butter, at room temperature, cut into ½-inch pieces

1          large egg white, beaten with a fork until frothy

1          tablespoon granulated sugar

¾         teaspoon cinnamon


Preheat oven to 400°F. Line baking sheet with parchment.

Beat eggs until smooth with a fork or whisk. Stir in yogurt and reserve. Place flour, sugar, baking powder and salt in the Cuisinart™ mixing bowl. Insert flat mixing paddle. Stir on speed 1 for 15 to 20 seconds. Add butter and mix until flour mixture is slightly crumbly, about 1 minute. Add yogurt/egg mixture and mix on speed 1 for 30 to 40 seconds. Scrape the bowl and paddle, and mix until just blended on speed 1. Do not over-mix. Dough will be soft and slightly sticky.

Turn out onto lightly floured surface. Knead with floured hands 4 times. (Flatten, fold, repeat 4 times.) Divide into 2 equal parts; flatten into two 5- to 6-inch rounds. Use a serrated knife or pizza cutter to cut each into 4 wedges. Arrange in rounds on prepared baking sheet, with the wedges about 1 inch apart. Brush with egg white. Mix the tablespoon of sugar with the cinnamon, and sprinkle on wedges.

Bake for 20 minutes in preheated 400°F oven. Cool on a wire rack 5 minutes before serving.

Notes: You may add 1⁄3 to ½ cup dried fruits such as dried blueberries, cherries, raspberries, chopped apricots, dried chopped mango, or currants.


Servings: Makes 8 scones

Nutritional information per serving

No nutrition information available

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