Scones, using light butter, 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
1/2 cup plain yogurt
1 large Land O Lakes® Egg
1/2 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 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 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.
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LOVED these! I used fat-free apple cobbler yogurt and crasins in mine. DELISH!
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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Scones aren’t the dry, one-dimensional bakery item they once were. Adding dried fruit and sweet morsels bring new life to this traditional food. No matter how you like them, there’s a scone recipe here for every taste.
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