Pina Colada Scones Recipe
Ingredients:
2.5 c of all purpose flour
2 tsps of baking powder
1/4 c of sweetener (Splenda)
3/4 tsp of baking soda
1/4 tsp of cinnamon; ground
1 c of yogurt (Pina Colada, lite)
1/4 c of egg substitute
1/2 tsp of salt
1 tsp of coconut (extract)
1/4 c of pineapple; crushed & juice packed
Powdered sugar (optional)
Instructions:
Preheat the oven with a temperature of 425 degrees-F.
Sift together flour, salt, baking powder, Splenda, egg substitute, baking soda and cinnamon together. Set it aside.
Combine yogurt, coconut extract and pineapple in another large-sized bowl. Blend wet ingredients to the flour mixture ’til moist enough. Transfer to a floured work table and knead dough 3 to 4 times. Divide dough equally into 2 portions. Transfer both portions on to a cookie sheet; greased well. Roll each half to 6.5 inch rounds. Cut rounds into six wedges. Bake for 12 to 14 minutes ’til golden-brown.
If desired, sprinkle powdered sugar. Best served hot with favorite jam or marmalade.
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