Classic Scones
Source of Recipe
Weight Wathcers
List of Ingredients
Pre-heat Oven to 425 degrees
Spray baking sheet with non-stick spray
1 cup plus 2 Tblespn all-purpose flour
1 Tablespoon Sugar
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup plain no-fat yogurt
1 Large Egg
1 Tablespoon Margarine -- Melted and cooled
Recipe
Preheat the oven to 425° Spray a baking sheet with non stick spray.
Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the Yogurt, egg, and margarine in another bowl. Add the Yogurt mixture to the flour mixture; stir until just blended.
On a lightly floured counter, roll out the dough into a 1/4 inch thick round. With a sharp knife, cut the dough into 12 wedges. Arrange the wedges on the baking sheet. Reduce the oven temperature to 400° Bake until the scones are golden brown, 12 to 15 minutes. Cool on a wire rack for 10 minutes.
Per serving 70 calories. 2g total fat. 19 g cholesterol. 135mg sodium. 11g carbohydrates. 3g protein. 67 mg calcium Points per serving 2
Description:
"Weight Watcher Scones"
Source:
"W W Magazine"
Yield:
"1 pie" 12 Scones
Per serving: 56 Calories (kcal); 1g Total Fat; (22% calories from fat); 2g Protein; 9g Carbohydrate; 16mg Cholesterol; 122mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Serve the Scones warmed, split, and filled with Raspberries, alongside a cup of your favorite tea. Dried fruits are wonderful mixed into the scone batter, but just remember to add the points. Bake up a batch for the week ahead; store some in an airtight container at room temperature for up to 3 days, freeze the rest. Thaw and warm the scones as needed. W W Points 2
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