Title: Yogurt Scones
Categories: Low Fat
Yield: 18 Servings

1 1/2	c	White flour; unbleached
1 1/2	c	Whole-wheat flour
2	ts	Baking powder
2	ts	Baking soda
1/2	ts	Salt
6	tb	Cold butter
2	tb	Packed brown sugar
1 1/4	c	Nonfat yogurt; *note
1/2	c	Egg beaters® 99% egg substitute, **note
1/2	c	Packed raisins; or sultanas, currant

These scones are unusually light and fluffy.

Unlike most recipes for scone, this one doesn't require any rolling or cutting of the dough. In fact, the "dough" is more of a batter, and can be droped - like cookies - directly onto the baking shee. Because of this great shortcut, the recipe can be completely assembled in just 15 minutes. So pull this one out if you have guests coming for tea on short notice.

*NOTE: Original recipe used firm yogurt **NOTE: Original recipe used 2 regular eggs

Preheat oven to 400 deg F. Lightly grease a baking sheet with nonstick spray or an alternative.

Sift together the first 5 ingredients. Then cut together with butter and brown sugar, using a food processor (steel blade attachment), pastry cutter or electric mixer - until uniformly blended. It should resemble coarse meal. If using a feel processor, transfer everything to a bowl.

Beat the yogurt together with 1 egg. Make a well in the center of the dry ingredients, and add the yogurt mixture along with the dried fruit. Mix as minimally as possible, with swift, decisive strokes, until well blended. Drop by rounded quarter-cup measures onto the lightly greased sheet. Beat the remaining egg. Brush the tops with beaten egg (the softenss of the batter might require you to pat, rather than brush, it on).

Bake 12 - 15 minutes. Serve hot or warm.

Prep Time: 30 minutes

Yield: 1 - 1 1/2 doz

Posted to MM-Recipes Digest V4 #5 by Babygoil@aol.com on Auguy,, st 11, 1997

Recipe by: Still Life With Menu, Mollie Katzen, pg 23

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