IntroductionThese scones are more like a cake than the typical dry scone. These scones are more like a cake than the typical dry scone.
1 cup no-fat Greek Yogurt
1 tsp baking soda
4 cups all purpose flour
1 cup white sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 cup butter, melted
1 cup fresh blueberries
Sugar to sprinkle on top
you can use sour cream instead of the yogurt - they will taste the same - it is totally a preference. The yogurt provides a lot more protein!
You could put these in a scone pan - you will of course get a lot less and they take a little longer to cook - but just as yummy!
2 - Preheat oven to 350 degrees, Lightly grease baking sheets.
3 - In Large bowl, mix flour, sugar, baking powder, cream of tartar and salt. Add in butter. Stir the yogurt mixture and egg into the flour mixture until just moistened. Mix in the blueberries.
4 - Turn dough out onto a lightly floured surface and knead briefly. Roll or pat dough into small balls. Place them at least 2 inches apart on the prepared baking sheet. Sprinkle lightly with sugar.
5 - Bake 25 to 28 minutes in the preheated oven until golden brown on the bottom.
Serving Size: 30 scones
Number of Servings: 30
Recipe submitted by SparkPeople user DOROTHYHAT.