Yogurt scones
Cookbook
Page 41
Cuisine: North American
Course: Quick Breads/Muffins
Reviews
1 reviews,
average rating 4.0 / 5
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As the author notes, these are very easy and quick to make (I skipped the processor and mixed mine totally by hand). I made a half recipe, and my yield was much higher than that stated in the recipe at 11 medium sized scones. I used sifted red fife for the whole wheat flour and skipped the egg topping. These are barely sweet and very tasty. I would definitely make them again. Baked about 12 minutes 400 F with convection.