Margarine or butter, chilled, cut into
small pieces3 tbsp
Egg whites or 1 egg, slightly beaten2
Vanilla1 tsp
Diced dried mixed fruit100g
Ground cinnamon1 tsp
Natural Yoghurt180g
Preparation
Heat oven to 200°C.
Lightly spray large cookie sheet with non-stick cooking spray.
In a large bowl, combine the dry ingredients, reserving 2 teaspoons of sugar for topping.
Cut the margarine with pastry blender or two knives until the mixture resembles coarse crumbs.
In a separate bowl, combine yogurt, egg whites and vanilla; mix well.
Add to dry ingredients; mix just until moistened.
Drop by 1/4 cupfuls onto prepared cookie sheet and make 10 scones.
Sprinkle 1/8 teaspoon of remaining sugar on each scone.
Bake for 16 to 18 minutes or until light golden brown. Serve warm.
Recommended storage: Freeze completely cooled scones in tightly wrapped foil or freezer bags. To reheat, unwrap and microwave on HIGH about 30 seconds per scone.
Note: This is an indulgent recipe and should be consumed as part of a healthy balanced diet.
Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.
