Scones with immersion cucumber-yogurt sauce – a detailed recipe cooking. 
Time: one hour. 15 minutes. Difficulty: easy Servings: 8 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium-sized greenhouse cucumber
- 1 tbsp. nonfat natural yogurt
- 1 tbsp. fat free sour cream
- 1 tbsp. l lemon juice
- 1 tbsp. l plus 2 tsp Greek seasoning (portioned)
- Salt and ground black pepper
- 4 pits from whole-grain flour with a cavity inside
Recipes with similar ingredients: cucumbers, yogurt, sour cream, lemon juice, pita
Recipe preparation:
- Cut the cucumber in half lengthwise and rub it into a medium bowl size. Add yogurt, sour cream, lemon juice and a tablespoon Greek seasoning. Stir. Exit: 2 tbsp.Salt and pepper. Refrigerate for at least an hour. Serve with chips from baked pitas.
- Preheat the oven to 180 ° C. Sprinkle a baking tray spray with olive oil. Cut each pita into 8 triangles. Place on a baking sheet in one layer. Sprinkle a little culinary spray and sprinkle with the remaining 2 tsp. Greek seasoning. Bake 10 min. Remove from the oven and let cool.
