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Strawberry-pecan Scones

January 29, 2023

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) ---------------------------------------------- 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