Happy Sunday to you all! I hope everyone's weekend was as fabulous as mine. Today's recipe is one that is near and dear to me...primarily because I love cinnamon & who doesn't love scones?! I have been making these for almost 10 years now and I feel like this recipe has been perfected to a T. They taste great with coffee or tea. Make them for your next tea party and they are sure to be a hit!
Ingredients:
3 cups all purpose flour
1 cup fat free yogurt
6 TBSP + 2 TBSP sugar
1 TBSP fat free half & half (can also use 2% milk)
2.5 tsp double-acting baking powder
1/2 tsp baking soda
1 TBSP + 1/4 tsp cinnamon
1/2 cup finely chopped walnuts
3/4 cup cold unsalted butter, cut into bits
3/4 tsp salt
2 TBSP whipped cream cheese frosting (I used Betty Hines)
Directions:
1. Sift together flour, 6 TBSP sugar, baking powder, baking soda, 1 TBSP cinnamon, and salt in a bowl.
2. Add butter and blend mixture until it resembles meal.
3. Stir in walnuts & yogurt.
4. Combine the mixture until it just forms a sticky dough.
5. On a well floured surface, kneed the dough lightly for 30 seconds and pat it gently into a 1/2 inch thick square and cut diagonally so that it forms two triangles.**
6. Arrange scones on an unbuttered baking sheet. In a small bowl, combine remaining 2 TBSP sugar, 1/4 tsp cinnamon, & cream. Brush top of scones with the mixture.
7. Bake scones in the middle of a preheated 400 degree oven for 12-15 minutes or until they are golden brown.
8. Place the icing in a ziplock bag, cut a small hole in one of the bottom corners of the bag, and pipe out icing on top of the scones once they have cooled completely.
** You can also use a 2 in round cutter if you prefer to cut the scones in rounds.
Ingredients:
3 cups all purpose flour
1 cup fat free yogurt
6 TBSP + 2 TBSP sugar
1 TBSP fat free half & half (can also use 2% milk)
2.5 tsp double-acting baking powder
1/2 tsp baking soda
1 TBSP + 1/4 tsp cinnamon
1/2 cup finely chopped walnuts
3/4 cup cold unsalted butter, cut into bits
3/4 tsp salt
2 TBSP whipped cream cheese frosting (I used Betty Hines)
Directions:
1. Sift together flour, 6 TBSP sugar, baking powder, baking soda, 1 TBSP cinnamon, and salt in a bowl.
2. Add butter and blend mixture until it resembles meal.
3. Stir in walnuts & yogurt.
4. Combine the mixture until it just forms a sticky dough.
5. On a well floured surface, kneed the dough lightly for 30 seconds and pat it gently into a 1/2 inch thick square and cut diagonally so that it forms two triangles.**
6. Arrange scones on an unbuttered baking sheet. In a small bowl, combine remaining 2 TBSP sugar, 1/4 tsp cinnamon, & cream. Brush top of scones with the mixture.
7. Bake scones in the middle of a preheated 400 degree oven for 12-15 minutes or until they are golden brown.
8. Place the icing in a ziplock bag, cut a small hole in one of the bottom corners of the bag, and pipe out icing on top of the scones once they have cooled completely.
** You can also use a 2 in round cutter if you prefer to cut the scones in rounds.
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