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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I was searching to recreate the beloved place in my heart of Park Slope's Two Little Red Hens scones after I moved a little too far away to walk by every morning. This scone recipe is adapted from the Joy of Cooking's low-fat scone and biscuit recipes so it's not rich, but it is still satisfying. Ingredients:
1 1/2 cups white flour |
1/2 cup whole white wheat flour |
1/3 cup sugar |
2 tablespoons wheat germ |
1 tablespoon baking powder |
1 egg |
1 tablespoon milk |
6 tablespoons safflower oil |
1 teaspoon almond extract |
1/2 cup plain yogurt |
1/2 cup dried cherries |
1/4 cup chopped almonds |
cinnamon-sugar |
Directions:
1. In a large bowl mix well the flour, sugar, wheat germ, and baking powder.
2. In a separate bowl mix well the yogurt, egg, milk, oil, and almond extract.
3. Mix the wet ingredients with the dry ingredients and the cherries and almonds.
4. Knead until just to a uniform consistency.
5. Form into a 1 1/4 inch high circle. Cut into 8 equal segments.
6. Sprinkle tops with cinnamon sugar.
7. Place on an un-greased baking sheet.
8. Bake at 425 ° F for 12 to 15 minutes until lightly brown on bottom and top and a toothpick comes out clean.
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