Apple Raisin Scones (All natural) no sugar
 no sugar Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 164.4
- Total Fat: 8.2 g
- Cholesterol: 20.7 mg
- Sodium: 342.4 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.9 g
- Protein: 4.7 g
View full nutritional breakdown of Apple Raisin Scones (All natural) no sugar calories by ingredient
Number of Servings: 12
Ingredients
-
100% Whole Wheat Flour, 2 cups
Baking Soda, .5 tsp
Baking Powder, 2 tsp
Nutmeg, ground, .5 tbsp
Salt, 1 tsp
Butter, unsalted, 8 tbsp (1stick)
Raisins, 1 small box (1.5 oz) soaked in water
egg whites, 0.25 cup
Fage greek yogurt 0%, 6 oz
Apples, fresh, 1 cup, finely chopped
Directions
Heat oven to 375 degrees. Put flour, baking powder, baking soda, nutmeg and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and apples; toss to distribute evenly.
Add egg whites to yogurt in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half.
Knead each half half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut into 6 wedges, but do not separate wedges.
With a pancake turner, carefully transfer the two cut circles into an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. (This will keep the raisins from burning.)
Bake 18 to 22 minutes, until medium brown. Cool on a wire rack; after 5 minutes pull the wedges apart and cover loosely with a dish towel.
Serving Size: makes 12 scones
Number of Servings: 12
Recipe submitted by SparkPeople user NICHOLESRAVEN.
Add egg whites to yogurt in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half.
Knead each half half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut into 6 wedges, but do not separate wedges.
With a pancake turner, carefully transfer the two cut circles into an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. (This will keep the raisins from burning.)
Bake 18 to 22 minutes, until medium brown. Cool on a wire rack; after 5 minutes pull the wedges apart and cover loosely with a dish towel.
Serving Size: makes 12 scones
Number of Servings: 12
Recipe submitted by SparkPeople user NICHOLESRAVEN.