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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.

Vanilla Yogurt Scones

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


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.


Servings: Makes 16 scones

Nutritional information per serving

No nutrition information available

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