Submitted By: Crystal Sykes, Simply Playful Fare
With some very clever substitutions Crystal has created a delectable, healthier scone. Sink your teeth into a nice warm scone today.
Nutrition: 171 calories, 6.6g fat, 24.1g carbohydrates, 3.9g protein, 159mg sodium
- 1 cup white flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/4 cup dried currants
- 3 oz butter
- 1 egg
- 1/4 cup honey
- 1 cup Greek yogurt
- 1 teaspoon vanilla
- 1 egg
- 1 tablespoon milk
- Preheat oven to 400 degrees.
- Mix the dry ingredients, and cut butter into the dry with a pastry utensil or a fork, until mixture is crumbly.
- Add the currants to the dry mixture.
- In a separate bowl, beat the egg, and then add the remaining wet ingredients.
- Spray a measuring cup with nonstick spray before adding the honey, so it won’t stick to the measuring cup.
- Once mixed, add the wet ingredients to dry mixture, and mix until moist. As with most breads, do not over mix.
- Roll the dough out with a rolling pin on a floured surface. I placed a piece of wax paper on the counter. Make sure that you add flour to the wax paper if you use it. If you don’t, the dough will stick. Remember to add flour to the top of the dough as well.
- Roll the dough out, about 1/2 inch in thickness. I couldn’t find my biscuit cutter, so I used a glass to cut the dough. You could also cut into triangles, but it’s not as authentic.
- Place the rounds onto a greased cookie sheet and brush with egg wash
- Bake about 15-20 minutes, or until golden brown.
View the pictures on the original post to understand the process.
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