Food recipes
Snickerdoodle Scones
Snickerdoodle Scones Ingredients: yogurt, greek, plain, nonfat egg substitute, powder wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking...
Snickerdoodle Scones
Ingredients:
yogurt, greek, plain, nonfat
egg substitute, powder
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
spices, cinnamon, ground
butter, without salt
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat the oven to 350 degrees F.
In a small bowl, whisk together yogurt and egg.
Set aside.
In a large bowl, mix together the flours, sugar, baking powder, cream of tartar, and cinnamon until combined.
Add butter and mix until butter is in small pea size pieces, using a fork or your hands (I used my hands).
Fold the yogurt mixture into the flour mixture until just combined.
Transfer dough to lightly floured work surface.
Knead dough 6 to 8 times, until it just holds together.
Divide dough in half and form each piece of dough into a circle, about an 1 thick, and maybe 6 8 wide.
Transfer to prepared baking sheet.
Mix the sugar and cinnamon for the topping.
Sprinkle dough with cinnamon sugar topping.
With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges, making 16 wedges.
Bake 15 to 18 minutes until golden brown.
Transfer to a wire rack to cool.
Adapted from Better Homes and Gardens.
Ingredients:
yogurt, greek, plain, nonfat
egg substitute, powder
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
spices, cinnamon, ground
butter, without salt
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat the oven to 350 degrees F.
In a small bowl, whisk together yogurt and egg.
Set aside.
In a large bowl, mix together the flours, sugar, baking powder, cream of tartar, and cinnamon until combined.
Add butter and mix until butter is in small pea size pieces, using a fork or your hands (I used my hands).
Fold the yogurt mixture into the flour mixture until just combined.
Transfer dough to lightly floured work surface.
Knead dough 6 to 8 times, until it just holds together.
Divide dough in half and form each piece of dough into a circle, about an 1 thick, and maybe 6 8 wide.
Transfer to prepared baking sheet.
Mix the sugar and cinnamon for the topping.
Sprinkle dough with cinnamon sugar topping.
With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges, making 16 wedges.
Bake 15 to 18 minutes until golden brown.
Transfer to a wire rack to cool.
Adapted from Better Homes and Gardens.