Fat Free Yogurt Scones

Ingredients
Dry:

• 1 c flour
  
• 2 tsp baking powder
  
• 1/6 c sugar
  
• pinch of salt
  
• raisins / craisins / currants / dried blueberries / whatever
  

Wet:

• 1/2 c fat free yogurt
  
• 1 egg
  

Preheat oven to 375. Mix the dry ingredients. Mix the wet ingredients. Combine, but don't over-mix. Spoon out into about six equal scones on a greased baking sheet. Bake 375 for about fifteen minutes, until just barely brown on top.

Thoughts:
I wanted some vaguely healthy scones. But Alton Brown's recipe called for sour cream, butter, and shortening. A lot of recipes use heavy cream or buttermilk in addition to as much butter as the batter will hold.

The fat gives the scone a flakier texture. So these scones will not be the usual scone texture. They're kind of cakey, but when you warm them up with butter and a little jam, they work perfectly for tea. If I want more fat next time, I could try whole fat yogurt instead of fat free. Emily suggests possibly adding oats to alter the texture, though I'm skeptical.

Disaster Index: 3/10 - They're not quite scones, but they're still pretty good.