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Christian Core

Strawberry-Pecan Scones

(not used 2/07 tea)

2 C. all-purpose flour

1/4 C. sugar

2 t. baking powder

1/2 t. baking soda

1/4 t. salt

3 T. margarine, chilled and cut into small pieces

1 (8-oz.) carton vanilla low-fat yogurt

Nonfat vegetable cooking spray

1/4 C. no-sugar-added strawberry or raspberry spread

2 T. finely chopped pecans

Combine first 5 ingredients in a bowl; cut in margarine with pastry blender until mixture resembles coarse meal. Add yogurt to dry ingredients, stirring just until dry ingredients are moistened. (Dough will be sticky.)

Turn dough out onto a lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into an 8-inch circle on baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough; make a small slit in center of each wedge.

Place 1 teaspoon strawberry spread on top of each slit; sprinkle with pecans. Bake at 400° F. for 13 minutes or until golden. Serve warm.

Makes 1 dozen.


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