By Mayo Clinic Staff

Number of servings

Serves 12

Ingredients

  1. 1 cup whole-wheat pastry flour
  2. 1 cup all-purpose flour
  3. 1 tablespoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/3 cup trans fat-free buttery spread
  6. 1/2 cup fresh or frozen raspberries
  7. 1/4 cup miniature chocolate chips
  8. 1 cup plus 2 tablespoons plain fat-free yogurt
  9. 2 tablespoons honey
  10. 1/2 teaspoon sugar
  11. 1/4 teaspoon cinnamon

Directions

Mix flours, baking powder and baking soda in a large mixing bowl. Cut in buttery spread until crumbly. Add berries and chocolate chips. Mix gently. Mix yogurt and honey together in a small bowl. Add yogurt mixture to flour mixture, mixing until just blended. Place ball of dough on countertop. Knead one or two times. Roll into a 1/2-inch-thick circle. Cut into 12 wedges. Place on lightly greased baking sheet. Mix sugar and cinnamon together in small bowl. Sprinkle over top of scones. Bake at 400 F for 10 to 12 minutes.

Nutritional analysis per serving

Serving size :1 scone

  • Total carbohydrate 23 g
  • Dietary fiber 2 g
  • Sodium 165 mg
  • Saturated fat 1.5 g
  • Total fat 5 g
  • Cholesterol trace
  • Protein 4 g
  • Monounsaturated fat 2.5 g
  • Calories 152

This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the MayoClinic.com Bookstore.

Jun. 11, 2009