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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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My co-worker's husband made these for us one day. I am not usually a big scone fan but these were amazing! Just the right amount of sweetness and not too hard! PS- If you use a soy yogurt and soy margarine this is dairy free and does NOT compromise the flavor one bit! Ingredients:
2 cups all-purpose flour |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3 tablespoons margarine, chilled and cut into small pieces |
8 ounces low-fat vanilla yogurt |
1/4 cup sugar-free strawberry jelly |
2 tablespoons pecans, finely chopped |
Directions:
1. Preheat oven to 400, use center rack.
2. Combine first 5 ingredients in a mixing bowl and cut in margarine with a pastry blender till mixture looks like coarse meal. Add yogurt to dry ingredients, stirring till ingredients are just moistened (dough will be sticky).
3. Turn dough out onto a floured surface; with floured hands, knead 4-5 times. Pat dough into an 8 inch circle on a baking sheet covered with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough. Make a small slit in the center of each wedge.
4. Place 1 tsp of strawberry spread on top of each slit and sprinkle with pecans. Bake at 400 for 13-20 minutes or until golden. Serve warm.
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