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This soft, moist dough makes delicious and light scones. We made ours plain, but you may add
dried fruit such as currants, tart cherries or blueberries if you like.
vanilla
yogurt scones
Preheat oven to 400°F. Line baking sheet with parch-
ment. Beat eggs until smooth with a fork or whisk. Stir in
yogurt and reserve.
Place fl our, sugar, baking powder and salt in the Cuisinart
™
mixing bowl. Insert fl at mixing paddle. Stir on speed 1
for 15 to 20 seconds. Add butter and mix until fl our
mixture is slightly crumbly, about 1 minute. Add yogurt/
egg mixture and mix on speed 1 for 30 to 40 seconds.
Scrape the bowl and paddle, and mix until just blended
on speed 1. Do not over-mix. Dough will be soft and
slightly sticky.
Turn out onto lightly fl oured surface. Knead with fl oured
hands 4 times. (Flatten, fold, repeat 4 times.) Divide into
2 equal parts; fl atten into two 5- to 6-inch rounds. Use a
serrated knife or pizza cutter to cut each into 4 wedges.
Arrange in rounds on prepared baking sheet, with the
wedges about 1 inch apart. Brush with egg white. Mix
the tablespoon of sugar with the cinnamon, and sprinkle
on wedges.
Bake for 20 minutes in preheated 400°F oven. Cool on a
wire rack 5 minutes before serving.
Notes: You may add
1
⁄
3
to ½ cup dried fruits such as
dried blueberries, cherries, raspberries, chopped
apricots, dried chopped mango, or currants.
2 large
eggs
2
⁄
3
cup fat free vanilla yogurt
3¼ cups unbleached, all-purpose fl our
¼
cup granulated sugar
1
tablespoon baking powder
¼ teaspoon
salt
½
cup unsalted butter, at room
temperature, cut into
½-inch pieces
1
large egg white, beaten with a
fork until frothy
1
tablespoon granulated sugar
¾ teaspoon
cinnamon
Makes 8 scones
