Low-Cal Brown Scones
- Ready In:
- 38mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 cup flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon rolled oats
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1 cup nonfat plain yogurt
- 2 tablespoons nonfat plain yogurt
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
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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!
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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~!
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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.
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!).
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