Big, light and buttery, these whole-wheat yogurt scones are way better than the hard bricks that are often labeled as “scones” in popular coffee chains. They’re easy to make, too.
Makes 8 large scones
Total time: 35 minutes
Prep: 20 minutes
Bake: 10-15 minutes
2 1/2 cups white whole-wheat flour, plus 2 tablespoons more for work surface
1/2 teaspoon salt
1 tablespoon fresh baking powder
1 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into small cubes
1 large egg, beaten
1/2 cup sugar
1 cup low fat plain Greek yogurt (I use Voskos)
2 tablespoons reduced-fat milk
1 tablespoon pure vanilla extract
1. Preheat oven to 425°F. Line a cookie sheet with parchment paper.
2. In food processor, shortly process flour with the salt, baking powder, and baking soda.
3. Add butter and pulse a few times, until the mixture looks crumbly.
4. Add the beaten egg, sugar, yogurt, milk and vanilla. Pulse just until mixture gathers into dough.
5. Remove dough from food processor onto a lightly floured surface. It will be sticky. Flatten into an 8-inch disc – I like to use a floured cake pan as a mold.
6. Invert disc back onto floured surface and use a sharp, floured knife to cut into 8 triangles. Arrange triangles on prepared cookie sheet, and bake anywhere from 12 to 16 minutes, depending on your oven, until scones are puffed and lightly browned on top, and when looking at their sides you can see that they are set and not moist anymore . Sometimes the scones stick a little to each other during baking – simply remove pan from the oven after the first 10 minutes and gently separate them, to ensure even and full baking.
7. Cool a couple of minutes on a wire rack. Serve warm. These scones are excellent on their own, even better with a little sweet butter, jam or honey.
Nutrition for one scone
Total Fat 11.1 g
Saturated Fat 6.0 g
Cholesterol 48.6 mg
Sodium 506.5 mg
Total Carbohydrate 46.0 g
Dietary Fiber 5.3 g
Sugars 14.0 g
Protein 9.1 g
Weight Watchers Points Plus: 8 points