| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Breads | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 2 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 3 | T | Margarine, chilled and cut |
| into small pieces | ||
| 8 | oz | Vanilla low-fat yogurt |
| Vegetable cooking spray | ||
| 1/4 | c | Strawberry or raspberry |
| spread no-sugar-added | ||
| 2 | T | Finely chopped pecans |
INSTRUCTIONS
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt to dry ingredients, stirring just until dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through dough; make a small slit in center of each wedge. Place 1 teaspoon strawberry spread on top of each slit; sprinkle with pecans. Bake at 400 deg for 13 minutes or until golden. Yield: 1 dozen (serving size: 1 scone). Per serving: 155 Calories; 4g Fat (21% calories from fat); 3g Protein; 27g Carbohydrate; 1mg Cholesterol; 206mg Sodium Serving Ideas : Serve warm. Recipe by: Cooking Light, Jan/Feb 1993, page 88 Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 1.4mg
Sodium: 217.4mg
Potassium: 69.8mg
Carbohydrates: 23.1g
Fiber: <1g
Sugar: 6.9g
Protein: 3.2g