Food recipes
Yogurt Cheddar Scones
Yogurt Cheddar Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table oil,...
Yogurt Cheddar Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
cheese, cheddar
yogurt, greek, plain, nonfat
Directions:
In large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs.
Stir in cheese.
Add yogurt all at once; stir with fork to make soft, slightly sticky dough, if the dough is too sticky, add more flour, and once one or two tablespoons.
On lightly floured surface, knead dough gently 6 times or until smooth.
Gently pat out dough to 1-inch thick round.
Using 2-inch round cutter, cut out rounds.
Gather up scraps and pat out dough once morel; cut into rounds.
Bake on ungreased baking sheet at 425F 220C for 12 to 15 minutes or until puffed and golden.
Transfer to racks and let cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
cheese, cheddar
yogurt, greek, plain, nonfat
Directions:
In large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs.
Stir in cheese.
Add yogurt all at once; stir with fork to make soft, slightly sticky dough, if the dough is too sticky, add more flour, and once one or two tablespoons.
On lightly floured surface, knead dough gently 6 times or until smooth.
Gently pat out dough to 1-inch thick round.
Using 2-inch round cutter, cut out rounds.
Gather up scraps and pat out dough once morel; cut into rounds.
Bake on ungreased baking sheet at 425F 220C for 12 to 15 minutes or until puffed and golden.
Transfer to racks and let cool.