* Exported from MasterCook *
(Bread), Orange-Rosemary Scones
Recipe By :
Serving Size : 15 Preparation Time :0:30
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Nuts
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour -- unbleached
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 pinch salt
1 cup plain yogurt
1/4 cup orange juice -- fresh
4 tablespoons unsalted butter -- melted
2 teaspoons orange zest -- finely grated
2 teaspoons rosemary -- minced
1/2 cup pistachio nut -- roasted, shelled, coarsely chopped
fig jam -- or chutney, for serving
plain yogurt -- for serving
Preheat the oven to 375F and position 2 racks in the upper and lower
thirds of the oven. Line two baking sheets with parchment paper.
In a medium bowl, combine the flour with the sugar, baking powder,
baking soda and salt. In a small bowl, combine the yogurt with the
orange juice, butter, orange zest and rosemary. Add the yogurt
mixture to the dry ingredients and stir just until evenly moisteded.
Fold in the pistachios.
Using a 1/4-cup measure, scoop the dough onto the prepared baking
sheets. Bake the scones for about 16 minutes, or until golden on top.
Serve warm or at room temperature with the fig chutney and yogurt.
Start to Finish Time:
"0:45"
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Per Serving (excluding unknown items): 139 Calories; 6g Fat (37.7%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
10mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : The scones can be stored in an airtight container for up to 2
days. Rewarm in a 325F oven.