Scones, using Land O Lakes® Light Butter with Canola Oil, are a great early morning or afternoon treat with coffee or tea.
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1 14 cups all-purpose flour
12 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
12 teaspoon baking soda
14 teaspoon salt
5 tablespoons cold Land O Lakes® Light Butter with Canola Oil
12 cup plain yogurt
12 cup dried mixed fruit, chopped
Coarse grain sugar, if desired
STEP 1
Heat oven to 375°F. Spray baking sheets with no-stick cooking spray or line with parchment paper; set aside.
STEP 2
Combine flours, sugar, baking powder, baking soda and salt in bowl. Cut in 4 tablespoons Light Butter with Canola Oil with pastry blender or fork until mixture resembles coarse crumbs.
STEP 3
Combine yogurt and egg in another bowl; beat with whisk until well mixed. Add yogurt mixture and dried fruit to flour mixture; stir just until flour is moistened. (Dough will be sticky.)
STEP 4
Form dough, with floured hands, on lightly floured cutting board into 8-inch circle. Cut into 10 wedges.
STEP 5
Place remaining 1 tablespoon Light Butter with Canola Oil in bowl; microwave on Medium (50% power) 10-20 seconds or until melted. Brush tops of scones with melted butter; sprinkle with coarse grain sugar, if desired. Separate wedges; place onto prepared baking sheet. Bake 14-16 minutes or until edges are lightly browned. Serve warm.
Store in resealable plastic food bag at room temperature for up to 4 days or freeze for longer storage. Reheat thawed scones in 350°F oven 5-10 minutes or until warm.
Land O Lakes® Butter can also be used in this recipe. Nutrition Facts using butter: Calories 170, Fat 7g, Cholesterol 40mg, Sodium 270mg, Carbohydrate 24g, Dietary Fiber 1g, Protein 4g.
The best part about weekend mornings is the smell of freshly baked goods in your very own oven. Whether you crave sweet or savory, you’ll love these muffins, scones and quick breads.
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