Try this Lower-Fat Scones recipe, or contribute your own.
- Carbohydrate 356.09735 g
- Cholesterol 4.48 mg
- Fat 70.6735 g
- Fiber 7.16590011948347 g
- Protein 33.67925 g
- Saturated Fat 13.4183 g
- Serving Size 1 1 Serving (721g)
- Sodium 5455.376 mg
- Sugar 348.931449880517 g
- Trans Fat 2.79177999999998 g
- Calories 2182 calories
Step-by-step
- Preheat oven to 400 degrees.
- Combine first five ingredients in a bowl; cut in margarine (with pastry blender) until like coarse meal.
- Add yogurt, stirring just until moistened.
- Plop onto a floured surface and knead 4-6 times.
- Make two balls, pat each until 1/2" thick (perhaps 6" across) and cut each circle into 6-8 wedges.
- Place each wedge evenly spaced on a cookie sheet which has been coated with non-stick spray.
- Bake 5-12 minutes, or until lightly brown.
Acid-Base Reactions
Baking soda requires an acid to activate, and vanilla non-fat yogurt provides that acidity while simultaneously replacing traditional heavy cream or butter moisture. Mixing the dry ingredients thoroughly distributes the leavening agents evenly before adding the wet components. Cutting chilled margarine into the flour creates tiny solid pockets of fat that melt during baking, producing flaky internal layers without excess grease.Handling Technique
Kneading the dough strictly four to six times develops minimal gluten, preventing tough, rubbery baked goods. Patting each dough ball to exactly a half-inch thickness ensures uniform baking across all wedges. Spacing the cut pieces evenly on a prepared cookie sheet allows hot oven air to circulate freely around every side.Baking and Storage
Preheating the oven to 400 degrees Fahrenheit triggers rapid expansion of gases trapped inside the dough. Baking takes between five and twelve minutes, stopping immediately when the exterior turns lightly brown. Freezing unbaked cut wedges on a tray permits direct baking later without thawing, adding roughly two minutes to the total oven time.
