35
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 (200°C). Line baking sheet with
parchment. Beat eggs until smooth with a fork or whisk.
Stir in yogurt and reserve.
Place flour, sugar, baking powder and salt in the
Cuisinart
®
mixing bowl. Insert flat mixing paddle. Stir on
speed 1 for 15 to 20 seconds. Add butter and mix until
flour 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 floured surface. This dough will be
somewhat sticky. Knead with floured hands 4 times.
(Flatten, fold, repeat 4 times.) Divide into 4 equal parts;
flatten into four 5- to 6-inch (13 - 15 cm) rounds. Use a
serrated knife or pizza cutter to cut each into 4 wedges.
Arrange on prepared baking sheet, with the wedges
about 1 inch (2.5 cm) apart. Brush with egg white. Mix
the 4 teaspoons (20 ml) of sugar with the cinnamon and
sprinkle on wedges.
Bake for 20 minutes in preheated 400°F (200°C) oven.
Cool on a wire rack 5 minutes before serving.
Notes:
You may add
1
⁄
3
to ½ cup (75 to 125 ml) dried fruits such
as dried blueberries, cherries, raspberries, chopped
apricots, dried chopped mango, or currants.
4 large
eggs
325 ml
1
1
⁄
3
cup fat free
vanilla
yogurt
1.6L
6½ cups unbleached,
all-purpose
flour
125 ml
½ cup granulated sugar
30 ml
2 tablespoons
baking
powder
5 ml
½ teaspoon salt
250 ml
1 cup unsalted butter,
at room temperature,
cut into ½-inch (2.5 cm)
pieces
1
large egg white, beaten
with a fork until frothy
20 ml
4 teaspoons granulated
sugar
5 ml
1 teaspoon cinnamon
Makes 16 scones
