Aug 01 2008
1 and 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup firmly packed brown sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup of dried cranberries (or raisins)
1/3 cup chopped walnuts
2/3 cup fat-free vanilla yogurt (or use regular yogurt and 1 tsp vanilla)
2 egg whites, lightly beaten
2 Tbsp half and half or whole milk
2 Tbsp raw sugar (coarse grained sugar)
Combine the first 6 ingredients in a food processor; add the butter and pulse it until the mixture resembles coarse meal (This can also be done in a bowl using two knives to cut the butter). Transfer it to a mixing bowl. Add the cranberries and walnuts; toss well. Add the yogurt and the egg whites, mix just until the dry ingredients are moistened (dough will be sticky).
Turn the dough out onto a lightly floured surface; with floured hands, knead lightly 3 to 4 times. Pat dough into an 8-inch circle and cut into 10 wedges. Transfer each wedge carefully to a baking sheet greased with cooking spray or lined with parchment paper. Brush each scone with the half and half and sprinkle with the raw sugar. Bake at 350° for 22-25 minutes.