Cooking time: 12-15 minutes
Dietary guidance: v
1 cup + 2 Tbsp flour
1 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup plain low fat yogourt
1 large egg
1 Tbsp butter/margarine, melted & cooled
Preheat oven to 425 F. Spray baking sheet with nonstick spray (I used parchment paper)
In a large bowl, combine flour, sugar, baking powder & soda, & salt. In a small bowl, combine yogourt, egg & butter. Add yogourt mixture to flour mixture & stir till just blended.
On lightly floured surface, roll out the dough to 1/4 inch thick round. Cut into 12 wedges & arrange on baking sheet (I just scored the round). Reduce oven temp. to 400 F. Bake till scones are golden brown, about 12-15 minutes. Cool on wire rack for 10 minutes.
1 scone=64 Cal. 2 g Fat, 0 g Fibre
Fast & easy to make & bake, & yummy with morning coffee or in the evening.
***I added 1/2 cup of dried currants. Adding the currants changes it to 2 points per serving. If you use fresh currants, they would be 0 points.
*** If you use Splenda, low-cal margarine & plain ff yogourt, it is still 1 point per serving.