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These scones replace most of the butter and milk with yogurt. You can choose a low fat yogurt to boot, but we feed yogurt to our babies, so it's not diet. But yogurt has less fat than butter. Fact. Also, with yogurt you can choose the flavour which is kind of fun! Peach, Strawberry, Blueberry, Triple Berry, Cherry, Vanilla. Whatever yogurt you have! I've used lemon yogurt and topped with fresh raspberries (and whipped cream) and that was insane. But lemon yogurt is harder to find, so toady I made strawberry. The pictures are from the amazing day I made lemon raspberry scones though!
- 3 cups flour (I use a mixture of whole wheat and all purpose, sometimes more or less of one)
- .5 ts salt
- 2 ts baking powder
- 2 ts baking soda
- 2 tb brown sugar
Fold the dry and wet ingredients together and roll out on your counter top. Then use a glass to cut circles in the dough, and transfer to a baking sheet lined with parchment paper. I also made some small scones for the kiddies with shot glasses :)
Bake @ 400 for 10-15 minutes. It really depends on your oven and how thick your scones are when they go in, so keep a close eye on them. Serve sliced in half with jam and of course, whipped cream.