Ingredients:
2 cups of all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
dash salt
3 tbsp butter or margarine
1 large egg white
1/2 cup vanilla low-fat yogurt
1/2 cup currants or raisins
1 1/2 tsp grated orange rind (optional)
1/4 C of low-fat yogurt
Directions:
In a large bowl stir together: the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives cut in the butter until the mixture resembles coarse crumbs.
In a small bowl combine the egg and yogurt & currants. Add to the flour mixture all at once and stir just
until a soft dough forms. Knead on a lightly floured surface for 20 seconds,
then pat or roll into an 8 inch circle.
Place on a lightly greased baking sheet. Using a sharp knife score the circle into 8 wedges. Brush with milk and sprinkle with a little additional sugar, honey or black strip molasses.
Bake at 425 degrees for 18 to 20 minutes or until they are a golden brown. Serve warm.
Makes eight scones
