Ingredients:
1/2 cup nonfat plain yogurt
1/2 cup fat free sour cream
1/2 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 cups flour
2 tablespoons flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 -4 tablespoons chilled reduced fat margarine or 3 -4 tablespoons low-fat butter
1/3 cup dried apricots, small diced
1/4 cup sliced almonds
2 teaspoons nonfat milk
2 teaspoons granulated sugar
cooking spray
Directions:
Preheat oven to 400 F.
Prepare baking sheet by spraying lightly with cooking spray.
In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
Cut in the margarine until the mixture resembles course meal.
Add the apricots and almonds into the flour mixture and mix thoroughly.
In a smaller bowl, mix together the yogurt, sour cream, and extracts.
Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
Using a very long knife (bread knives work well) cut half way through the dough. You are making indentations, not actually portioning the scone. Repeat until the scone has been divided into 8 wedges. (You can also cut into 12 pieces if you want smaller pieces).
Bake the scones 20 – 22 minutes.
Best served warm but cold is good too.
Enjoy!
Servings: 8-12
Time preparation: 15 min.
Time total: 37 min.