Ingredients
2 cups all-purpose flour
3/4 teaspoon ground cardamom seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup (4 1/2 ounces) finely cut moist prunes
8 tablespoons (1 stick) cold unsalted butter, cut up
1/4 cup freshly grated lemon peel
3/4 cup non-fat yogurt
Directions
Heat oven to 375 degrees F. Put flour, baking powder, baking soda, cardamom, and salt into a large bowl; mix well. In another bowl, beat yogurt, egg, sugar, and lemon peel until well blended. Add butter to the flour mixture and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add prunes and toss to distribute evenly. Add yogurt mixture and stir with a spoon until a sticky dough forms. Drop 1/3 cupfuls of dough 2 inches apart on an ungreased cookie sheet. Bake 20 to 25 minutes, until golden brown. Cool, loosely covered with a dishtowel, on a wire rack. 9 scones
Nutritional Information
Based on individual serving.
Calories: 250
Total Fat: 12 g
Carbohydrates: 31 g
Protein: 5 g