Strawberry-pecan scones

12 Servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
¼ cup Sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
3 tablespoons Margarine, chilled and cut into small pieces
8 ounces Vanilla low-fat yogurt
Vegetable cooking spray
¼ cup Strawberry or raspberry spread, no-sugar-added
2 tablespoons Finely chopped pecans

Directions

Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt to dry ingredients, stirring just until dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through dough; make a small slit in center of each wedge. Place 1 teaspoon strawberry spread on top of each slit; sprinkle with pecans. Bake at 400 deg for 13 minutes or until golden. Yield: 1 dozen (serving size: 1 scone).

Per serving: 155 Calories; 4g Fat (21% calories from fat); 3g Protein; 27g Carbohydrate; 1mg Cholesterol; 206mg Sodium Serving Ideas : Serve warm.

Recipe by: Cooking Light, Jan/Feb 1993, page 88 Posted to MC-Recipe Digest V1 #435 by igor@... on Jan 28, 1997.

Related recipes