Almond Yogurt Scones
|All purpose flour||1 Cup (16 tbs)|
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Brown sugar||2 Tablespoon|
|Chopped almonds||1⁄4 Cup (4 tbs), lightly toasted|
|Plain non-fat yogurt||8 Ounce (1 Carton)|
|All purpose flour||1 Tablespoon|
|Vegetable cooking spray||1|
|Egg white||1 , lightly beaten|
Combine first 6 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Add almonds; toss well.
Add yogurt to dry ingredients, stirring just until dry ingredients are moistened.
Sprinkle 1 tablespoon flour evenly over work surface.
Turn dough out onto floured surface, and knead 3 or 4 times.
Pat dough into an 8-inch round on a baking sheet coated with cooking spray.
Cut round into 8 wedges, cutting to, but not through, bottom of dough.
Brush wedges with egg white.
Bake at 425° for 10 to 12 minutes or until golden.