Magazine article Sunset

Orange Yogurt Scones; Cranberry Citrus Relish

Magazine article Sunset

Orange Yogurt Scones; Cranberry Citrus Relish

Article excerpt

Orange Yogurt Scones

Ann Holmberg Coeur d'Alene Idaho

As owner of the Country Ranch Bed and Breakfast, Ann Holmberg continually searches for delicious breakfast breads for her health-conscious guests. She modernized this "handed-down" recipe with citrus-flavor yogurt, and uses fresh orange juice and grated orange peel to emphasize the fruit flavor.

Prep and cook time: About 35 minutes

Makes: 8 servings

2 cups all-purpose flour 1/3 cup plus 2 teaspoons sugar 2 tablespoons baking powder 1/4 teaspoon each baking soda and salt 3 tablespoons cold butter or margarine 1 carton (6 oz., about 2/3 cup) orange- or lemon-flavor yogurt 2 teaspoons grated orange peel 1/4 cup orange juice

1. In a bowl or food processor, mix or whirl together flour, 1/3 cup sugar, baking powder, soda, and salt. Cut in or whirl in butter until mixture forms fine crumbs. Mix yogurt, peel, and juice; add to flour mixture and stir just until evenly moistened.

2. Mound dough on an oiled 12- by 15-inch baking sheet. With well-floured hands, pat mound into an even 9-inch round. With a floured knife, cut through dough to make 8 wedges; leave in place on pan. Sprinkle with remaining sugar.

3. Bake in a 375 [degrees] oven until scones are golden brown, about 25 minutes. Serve hot, or slide onto a rack and let cool until warm. Cut into wedges.

Per serving: 221 cal., 22% (49 cal.) from fat; 4.2 g protein; 5.4 g fat (2.9 g sat.); 39 g carbo.; 529 mg sodium; 12 mg chol. …

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