Ingredients:
Scones
1 cup self-rising flour
2 teaspoons sugar
1 egg, beaten
1 tablespoon reduced-fat margarine spread, melted
1/2 cup 1% milk
Cooking spray
Garnish
1 cup blueberries
1 cup raspberries
1 container (8 ounces) fat-free vanilla yogurt
Makes 24 scones
Directions:
1. Combine the flour and sugar in a medium bowl. Make a well in the center of the dry ingredients, and add the egg, melted margarine, and a little of the milk. Gradually stir the flour into the liquids and add the remaining milk a little at a time, to make a fairly thick, smooth batter.
2. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. For each scone, drop a heaping tablespoon of batter onto the hot surface. When bubbles form on the surface of the scones, use a spatula to turn them and then cook until the underside is golden brown, about 1 minute.
3. Remove the scones from the skillet and keep warm under a clean cloth. Cook the rest of the batter in the same way.
4. Place the blueberries and raspberries in a bowl and lightly crush the fruit, leaving some berries whole. Serve the scones warm with the berries and vanilla yogurt.
Nutrition Facts - Each serving provides (4 cones):
Calories - 152
Protein- 5g
Fat- 2g
Cholesterol- 37mg
Sodium - 319 mg
Scones
1 cup self-rising flour
2 teaspoons sugar
1 egg, beaten
1 tablespoon reduced-fat margarine spread, melted
1/2 cup 1% milk
Cooking spray
Garnish
1 cup blueberries
1 cup raspberries
1 container (8 ounces) fat-free vanilla yogurt
Makes 24 scones
Directions:
1. Combine the flour and sugar in a medium bowl. Make a well in the center of the dry ingredients, and add the egg, melted margarine, and a little of the milk. Gradually stir the flour into the liquids and add the remaining milk a little at a time, to make a fairly thick, smooth batter.
2. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. For each scone, drop a heaping tablespoon of batter onto the hot surface. When bubbles form on the surface of the scones, use a spatula to turn them and then cook until the underside is golden brown, about 1 minute.
3. Remove the scones from the skillet and keep warm under a clean cloth. Cook the rest of the batter in the same way.
4. Place the blueberries and raspberries in a bowl and lightly crush the fruit, leaving some berries whole. Serve the scones warm with the berries and vanilla yogurt.
Nutrition Facts - Each serving provides (4 cones):
Calories - 152
Protein- 5g
Fat- 2g
Cholesterol- 37mg
Sodium - 319 mg
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