Blue Ribbon Yogurt Scones


 2 1/2 cups    flour

   1/3 cup     sugar

     3 Tbsp    cornstarch

     1 Tbsp    baking powder

   1/2 tsp     salt

   1/2 tsp     nutmeg


     1         egg

     1 cup     plain or vanilla nonfat yogurt

   1/4 cup     vegetable oil

     1 tsp     vanilla

     1 cup     chopped figs, chopped apricots, or raisins


Heat oven to 400 deg F.


In a large bowl, combine flour, sugar, cornstarch, baking powder,

salt and nutmeg.  Mix dry ingredients well.


In another bowl, beat egg.  Combine yogurt, oil, vanilla and egg.

Blend well.


Add liquid ingredients to dry ingredients and stir until flour

mixture is moistened.  Stir in fruit.


With floured hands, working on a floured surface, shape dough into

an 8-inch flat round cut into eight wedges, or into eight 3-inch



Place on a lightly greased cookie sheet.  Bake at 400 deg F for

15 to 20 minutes.


Serve warm.  







Old Bear's Recipe of the Month

September 1995

source: Variation on recipe from Sun-Diamond Growers of California