This recipe was shared with me in 2008, by a recently retired spouse of the minister living at the Parsonage. He's from Great Britain and he loves to bake these scones. They are healthy because they don't have the fat usually contained in scones, and he uses part whole wheat and non-fat yogurt, and corn or safflower oil. They are best kept frozen and then reheated quickly in a microwave when desired.
Mix the first 6 ingredients in a large mixing bowl.
Add the oil, rubbing it in until blended.
Add the yogurt, in sufficient quantity to make a moist but not wet workable dough. Use hands as little as necessay.
Turn the ball of dough onto a clean, lightly floured surface.
Pat to half-inch thick,then using a cutter or a knife, cut into rounds (or wedges, as I prefer).
Preheat oven to 400 degrees. Grease a baking sheet.
Space rounds or wedges evenly on baking sheet, and place on mid-oven shelf. Bake 14-15 minutes,but checking during the last few minutes, being careful not to over-bake,time varies depending on thickness.
Optional additions to my scones include: nuts, dried cranberries or other fruits. Juice of one orange may be stirred into confectioner's sugar and frost each scone if desired.