Scones are best when served warm – try them with your favorite jam!
1 cup white flour
1 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon baking soda
1 1/4 cups plain Stonyfield Farm Yogurt
1 cup blueberries, frozen
3 tablespoons butter, melted
2 tablespoons granulated sugar
Preheat the oven to 425ºF. Combine the flours, baking powder and soda, salt and sugar in a bowl, stirring with a fork to mix well. Add in the yogurt and frozen blueberries and continue to stir with a fork. The dough will become very sticky, and will hold together in a rough mass. Lightly flour a cutting board and transfer the dough to it. Knead the dough 5 or 6 times and form into a circle about 10 inches around. For the glaze, spread the butter over the top and the sides of the circle, and sprinkle sugar on top. Cut the circle into twelve wedges and place each wedge on a non-stick cookie sheet, allowing about an inch between pieces. Bake for about 15 minutes, or until golden brown.
Calories 140; Calories from Fat 30; Total Fat 3.5g; Cholesterol 10mg; Total Carbohydrates 25g; Protein 4g
*Courtesy, Stonyfield Farm Yogurt