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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