Scone Ingredients:

  • 1 1/2 cups All-purpose flour -- unbleached
  • 1 cup Rolled oats -- quick-cooking
  • 2 tablespoons Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1 Egg white
  • 3/4 cup Nonfat lemon yogurt -- plus vanilla
  • 2 tablespoons Nonfat lemon yogurt -- or vanilla
  • 1/2 cup Raspberries -- chopped or frozen
  • Skim milk or 1 beaten egg white

Scone Preparation:

Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray. Combine the flour, oats, sugar, baking powder and baking soda; stir to mix well. Stir in the egg white and just enough of the yogurt to form a stiff dough. Gently stir in the raspberries. Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly with skim milk or beaten egg white. Bake for 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot with raspberry fruit spread.

This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.