Breakfast is a treat when you offer scones along with fresh berries, yogurt, and a cup of hot tea.
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
2 tablespoons sugar
1 tablespoon margarine
1/4 cup plus 1 tablespoon vanilla low-fat yogurt
2 tablespoons chopped dried peaches
1 tablespoon all-purpose flour
Vegetable cooking spray
1/2 teaspoon skim milk
1 teaspoon sugar
No-sugar-added peach spread (optional)
How to Make It
Combine first 5 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt and peaches to flour mixture; stir just until dry ingredients are moistened.
Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead lightly 4 or 5 times. (Dough may be slightly sticky.)
Pat dough into a 5-inch circle on a baking sheet coated with cooking spray. Cut circle into 4 wedges; separate wedges slightly. Brush milk over dough, and sprinkle with 1 teaspoon sugar. Bake at 400° for 14 to 15 minutes or until golden. Serve with peach spread, if desired.