Wheat-Yogurt Scones

This recipe started with the Raspberry-Chocolate Scones I found on the internet. Which are absolutely delectable. They were a instant success at a recent tea party.

But my quest for everyday healthier options led me to start tweaking the recipe.

Tip: keep your scone ingredients very, very cold.
Preheat oven to 375°F.

In medium to large bowl stir together:
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup fructose

Cut in 6 Tablespoons very cold butter until mixture resembles crumbs.

Add:
1 egg
1/2 cup plain yogurt
1 1/2 teaspoon vanilla

Knead for about 10 strokes. Pat out in circle about 1" thick.

Cut in 6 or 8 pie shaped wedges or cut with a circle biscuit cutter. Place on buttered baking sheet at least a finger-space apart.

Wash tops with 1 egg mixed with 1 Tablespoon water.

Bake at 375°F for 18 - 20 minutes. Remove.

Turn on broiler. Sprinkle tops with powdered sugar and place under broiler to caramelize.

Warm and ready to eat with some Mock Devonshire Cream! Yum!!

 

 

 

 

 

 

I made these the other day with about 1/2 cup chopped semi-sweet chocolate and 1/2 cup fresh blueberries added just before the liquid ingredients. Wonderful!