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.
1Mix the first 6 ingredients in a large mixing bowl.
2Add the oil, rubbing it in until blended.
3Add the yogurt, in sufficient quantity to make a moist but not wet workable dough. Use hands as little as necessay.
4Turn the ball of dough onto a clean, lightly floured surface.
5Pat to half-inch thick,then using a cutter or a knife, cut into rounds (or wedges, as I prefer).
6Preheat oven to 400 degrees. Grease a baking sheet.
7Space 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.
8Optional 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.