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 1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons cold Land O Lakes® Light Butter with Canola Oil
1/2 cup plain yogurt
1 large Land O Lakes® Egg
1/2 cup dried mixed fruit, chopped
Coarse grain sugar, if desired
Heat oven to 375°F. Spray baking sheets with no-stick cooking spray or line with parchment paper; set aside.
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.
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.)
Form dough, with floured hands, on lightly floured cutting board into 8-inch circle. Cut into 10 wedges.
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.