Ingredients for Strawberry Pecan Scones
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- Baking Soda
- ½ teaspoon salt
- 1 cup (2 sticks) cold margarine
- ½ cup vanilla yogurt
- 2 teaspoons sugar-free strawberry jam or preserves
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
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How to Make Strawberry Pecan Scones
- Preheat oven to 400°F (200°C) and position rack in the center.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon vanilla extract.
- Cut in 1 cup (2 sticks) cold soy margarine (or regular margarine) using a pastry blender until the mixture resembles coarse crumbs.
- Add ½ cup soy yogurt (or regular yogurt) and stir gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead 4-5 times.
- Pat the dough into an 8-inch circle on a baking sheet lined with parchment paper.
- Cut the dough into 12 wedges, cutting almost all the way through to the bottom.
- Make a small slit in the center of each wedge.
- Spread 1 teaspoon of strawberry jam or preserves onto each slit. Sprinkle generously with chopped pecans.
- Bake for 13-20 minutes, or until golden brown and cooked through. Start checking at 13 minutes.
- Let cool slightly on the baking sheet before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
21g
Fat
4g
Carbs
7g
