Real Raspberry Scones  
Source: Sandra Woodruff
 

Ingredients:
1 1/2 cups All-purpose flour -- un bleache
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 vani
1/2 cup Raspberries -- chopped
or frozen
Skim milk or 1 beaten egg wh

 

Direction:
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.