Yield: 16 scones
3 cups all-purpose flour
1/3 cup granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 cup unsalted butter(1 stick)
1 cup vanilla lowfat yogurt
3/4 cup dried blueberries, plumped
Preheat oven 350 degrees F. Mix together flour, sugar, baking powder & baking soda in the bowl of a mixer. Add butter & blend until it resembles coarse cornmeal. Add the yogurt and blueberries and mix gently to create dough. Turn dough onto a lightly floured board and divide in half. Pat dough half into a circle approx 6″-7″ in diameter. Cut each circle into eighths, and place on a parchment lined cookie sheet. Bake scones for 12-15 min. Cool and serve as desired.
* To plump blueberries simply cover with warm water & let stand 5-8 minutes. Drain well and use as directed.
Note: Other dry fruit can replace the blueberries: Dries cranberries, dries diced apricots, currents, cherries or raisins are all tasty possibilities.