Low-Cal Brown Scones

"irish low calorie brown scones, i haven't actually tried this yet, but hope to soon!"
 
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Ready In:
38mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Preheat oven to 400°F Grease cookie sheet with nonstick spray.
  • Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except yogurt; mix well. Make a well in the center of the flours; add 1 cup yogurt. Stir just until moistened.
  • On a lightly floured surface, gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons yogurt.
  • Bake at 400F for 12-14 minutes or until golden brown. Serve warm.

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Reviews

  1. This turned out to be really good! I don't know that they tasted like scones to me since they weren't fried and that's how I'm used to eating scones, but yummy bread to enjoy instead of the scones I'm used to and these were MUCH healthier. :) Thanks! Made for PAC Fall 2008.
     
  2. What a find! This was my first time making scones, and I chose these because they were low-calorie and low-fat. I loved 'em! They are dense, but I really loved the texture. And they're surprisingly sweet, considering there's only 2 tablespoons of sugar. I used two cups of whole wheat pastry flour, and put in a teaspoon of maple extract and two tablespoons of currants. I will make these again and again!
     
  3. this is my first time trying to make scones, and to keep it nice and simple these rock. i read the previous review and added some vanilla, and i threw some ground cinnamon in there aswell. i was gonna toss some raisins in there, but i held off on those. a good personalizable recipe
     
  4. I'm gaberflasted! I found this to be amazing. Because of the prior review I was expecting to end up with a good tasting but difficult to work with dough. Nothing could have been further from the truth for me. Because the first review said that it was very runny I used a very scant cup of diet vanilla yogurt. The dough was so dry that I had to add the remaining amount to make up a cup plus a bit (unmeasured). I used only 1 tbsp of sugar and 1 tbsp of Splenda (I'll add another tbsp of Splenda next time. Also added 3/4 tsp of vanilla and a handful of very coarsely chopped pecans. I didn't even knead it, just stirred a bit longer till it held together. I pressed the dough into a 7-8" aluminum pan and into the oven. It rose like you wouldn't believe and over all baking time was about 30 mins before the toothpick came out dry. I was so amazed at the height I measured the high point of my "test slice" and it was just a breath under 2 1/4 inches. I would prefer it a bit sweeter but that is personal choice and this is a fantastic, pretty much fat free and very tolerant recipe. Thank you dolphyn, this is in my permanent remake book~!
     
  5. I had to make quite a few changes. The batter was too runny for even drop scones, so I added about 1/2 cup of ww flour and 1 tsp of baking powder to compensate for the extra dry ingredients. I also tossed in some raisins. But the scones turned out great - halfway between a bread and a biscuit. They're hearty and crusty, not too sweet. Yum.
     
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RECIPE SUBMITTED BY

transplanted from a detroit suburb to small town germany. hobby cook, love trying new recipes, even if it's something i won't be eating (i'm a dieting vegetarian)! i teach english & i often look for typical american recipes to share with my students (they think the americans only eat hamburgers & fries and white bread! i want to show them that there is so much more!). <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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