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.
4 large eggs
1 1⁄3 cup fat free vanilla yogurt
6½ cups unbleached, all-purpose flour
½ cup granulated sugar
2 tablespoons baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature, cut into ½-inch pieces
1 large egg white, beaten with a fork until frothy
4 teaspoons granulated sugar
1 teaspoon cinnamon
No nutrition information available
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. This dough will be somewhat sticky. Knead with floured hands 4 times. (Flatten, fold, repeat 4 times.) Divide into 4 equal parts; flatten into four 5- to 6-inch rounds. Use a serrated knife or pizza cutter to cut each into 4 wedges. Arrange on prepared baking sheet, with the wedges about 1 inch apart. Brush with egg white. Mix the 4 teaspoons 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.
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