| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 3 |
tb |
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 |
tb |
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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