Scones - some scones recipes which include yoghurt

Cranberry Scones

Ingredients

2 1/2 cups all-purpose flour

1/2 cup packed brown sugar

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup Sunsweet Lighter Bake

2 tablespoons margarine

1 (8 ounce) carton low fat vanilla yoghurt

1 cup chopped fresh or frozen cranberries*

1 large egg white, lightly beaten

1 tablespoon granulated sugar

 

Recipe

• Coat baking sheets with cooking spray; set aside.
• Combine flour, brown sugar, baking powder, baking soda, salt and cinnamon.
• Add Lighter Bake and margarine and mix with fork or fingertips until mixture is crumbly.
• Stir in yoghurt; add cranberries.
• Shape dough into a ball.
• On floured surface, pat out to a 9-inch circle.
• Cut into 12 equal wedges using a sharp knife that has been sprayed with cooking spray.
• Arrange on baking sheets, spacing 2 inches apart.
• Brush with egg white and sprinkle with sugar.
• Bake in preheated 400 degree F oven for 12 to 15 minutes, until golden brown. Serve warm or at room temperature.

Pina Colada Scones

Ingredients

2 1/2 cups all-purpose flour

1/4 cup Splenda granular sweetener

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup lite Pi├▒a Colada yoghurt

1/4 cup egg substitute

1/4 cup crushed pineapple, juice

    packed and not drained

1 teaspoon coconut extract

Confectioners' sugar (optional)

 

Recipe

• Preheat oven to 425 degrees F.
• Combine dry ingredients together in a large bowl and mix together well. Set aside.
• In a another large bowl, combine together well the rest of the ingredients except for the confectioner's sugar.
• Then add this to the dry ingredient mixture, stirring only till just moistened.
• Turn onto a lightly floured surface for kneading; knead it 3-4 times.
• Then, divide the dough in half and place both halves 8 inches apart on a greased baking sheet.
• Pat each portion of dough into 6 1/2 inch circles; then cut each circle into 6 wedges together.
• Bake at 425 degrees F for 12-14 minutes or until golden brown.
• Sprinkle with confectioners' sugar if you like.
• Serve warm, plain or with your favourite preserves.

Peach Nutmeg Scones

Ingredients

2 cups unbleached all-purpose flour

1/2 teaspoon salt

1/4 cup granulated sugar

1 teaspoon nutmeg

1 tablespoon baking powder

6 tablespoons cold butter, cut into pieces

2 eggs, beaten

1/3 cup vanilla yoghurt

1/2 teaspoon almond extract

1 cup diced peaches

2 tablespoons melted butter

2 tablespoons granulated sugar

 

Recipe

• Preheat oven to 375 degrees F.
• In a large bowl, sift the flour, salt, sugar, nutmeg and baking powder together.
• Work the butter into the dry ingredients, using your fingertips or a fork or pastry blender.
• Mix the eggs, yoghurt and almond extract. Stir this into the dry ingredients.
• Add the peaches and stir just until mixed. This is a very sticky dough.
• Liberally flour the counter and your hands.
• Put the dough on the counter and pat it into a 1-inch-thick rectangle.
• Cut into 10 triangular scones.
• Place scones on a well-greased cookie sheet.
• Brush with the melted butter and sprinkle with the sugar.
• Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry.

Cranberry Scones

Ingredients

2/3 cups buttermilk or plain yoghurt, your choice

1 large egg

3 cups flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) cold sweet butter, cut into pieces

1 cup fresh or frozen cranberries

1/2 cup granulated sugar

1 teaspoon grated orange peel

1 tablespoon softened butter

 

Recipe

• Preheat oven to 375 degrees F.
• Measure the buttermilk in a 2-cup glass measuring cup, beat in egg with a fork.
• In a large bowl, add flour, baking powder, baking soda and salt, mixing well with a wire whisk.
• Add the butter and cut in with a pastry blender or with your fingers, until mixture looks like fine crumbs.
• Add cranberries, sugar and orange peel and toss lightly to distribute evenly.
• Add the buttermilk mixture and stir with a fork until a soft dough forms.
• Turn dough out onto a lightly floured board and knead 5 to 6 times, just until well formed.
• Form dough into a ball and cut into 8 wedges.
• Form each wedge into a ball and place on an ungreased cookie sheet, brush tops with the softened butter and sprinkle with some sugar on top.
• Bake 20 to 25 minutes or until light golden brown. Remove to a wire rack.
• Let cool, for 1 hour before serving.
• Serve with butter, or your favourite preserves.

 

Highlander Chocolate Scones

Ingredients

2 1/4 cups Bisquick® Baking Mix

1/4 cup baking cocoa

1/2 cup granulated sugar

1 teaspoon almond extract

1/2 cup plain yoghurt

1 egg

 

Spread

1/2 cup cream cheese, softened

1/4 cup orange marmalade

1/2 teaspoon grated ginger root

 

Recipe

• Mix together dry ingredients.
• Stir in remaining scone ingredients until soft dough forms. Knead 5-6 times.
• Place on cookie sheet, then pat into an 8-inch circle.
• Cut into 8 wedges, but do not separate.
• Bake at 425 degrees F for 12 minutes.
• For Spread: Combine all ingredients well.

 

 

 

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