YIELD 4 scones
2⁄3 cup all-purpose flour
2 tablespoons sugar
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1 dash salt
1 tablespoon chilled butter or 1 tablespoon margarine, cut into small pieces
1⁄3 cup low-fat vanilla yogurt
2 tablespoons chopped dried peaches
1⁄2 teaspoon nonfat milk
1 teaspoon sugar
Preheat oven to 400 degrees Fahrenheit.
Combine flour, sugar, baking powder, baking soda and salt in a bowl.
Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add yogurt and dried peaches to flour mixture, stirring just until moist.
Turn dough out onto a lightly 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 for 14 minutes or until golden.
Recipe courtesy of Food.com
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