Brian's Scones-made the healthy way

Beth M.

By
@BakinTime

This recipe was shared with me in 2008, by a recently retired spouse of the minister living at the Parsonage. He's from Great Britain and he loves to bake these scones. They are healthy because they don't have the fat usually contained in scones, and he uses part whole wheat and non-fat yogurt, and corn or safflower oil. They are best kept frozen and then reheated quickly in a microwave when desired.

Rating:
★★★★★ 2 votes
Comments:
Serves:
12-18
Prep:
15 Min
Cook:
15 Min

Ingredients

MIX THE FIRST SIX INGREDIENTS

2 c
whole wheat flour
1 c
all purpose flour
1/3 c
lt. brown sugar
4 tsp
baking powder
2 pinch
or 3 pinches of fresh grated nutmeg, to taste
ground ginger or cloves, optional
2/3 c
regular raisins, or golden raisins

RUB IN THE OIL UNTIL BLENDED, THEN ADD YOGURT A LITTLE AT A TIME.

1/2 c
safflower oil, or corn oil
1 c
plain nonfat yogurt, or low fat yogurt
1 Tbsp
or zest of one orange

Step-By-Step

1Mix the first 6 ingredients in a large mixing bowl.
2Add the oil, rubbing it in until blended.
3Add the yogurt, in sufficient quantity to make a moist but not wet workable dough. Use hands as little as necessay.
4Turn the ball of dough onto a clean, lightly floured surface.
5Pat to half-inch thick,then using a cutter or a knife, cut into rounds (or wedges, as I prefer).
6Preheat oven to 400 degrees. Grease a baking sheet.
7Space rounds or wedges evenly on baking sheet, and place on mid-oven shelf. Bake 14-15 minutes,but checking during the last few minutes, being careful not to over-bake,time varies depending on thickness.
8Optional additions to my scones include: nuts, dried cranberries or other fruits. Juice of one orange may be stirred into confectioner's sugar and frost each scone if desired.

About this Recipe