Tuesday’s Taste Tempters 3.27.12

Tuesday’s Taste Tempters 3.27.12

Posted: Tuesday, March 27, 2012 8:00 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe comes from the cookbook “5 Easy Steps to Health Cooking 500 Recipes for Lifelong Wellness” (ISBN 978-0-7788-0296-9/$$24.95/www.robertrose.ca) by Camilla V. Saulsbury.

Lemon Drop Scones

2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 large egg
1 cup nonfat plain yogurt
1/4 cup liquid honey
3 tablespoons unsalted butter, melted
2 teaspoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon vegetable oil

Preheat oven to 400 degrees.
In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a medium bowl, whisk together egg, yogurt, honey, butter, lemon zest, lemon juice and oil until well blended.
Add the egg mixture to the flour mixture and stir until just blended.
Drop dough by 1/4 cup measures 2 inches apart on prepared baking sheet.
Bake in preheated oven for 14 to 19 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool for 5 minutes.
Serve warm or let cool completely.

Tip: An equal amount of white whole wheat flour may be used in place of the whole wheat pastry flour. Alternatively, use half whole wheat flour and half unbleached all-purpose flour.
Storage Tip: Store the cooled scones in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.

Published in The Messenger 3.27.12

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