Low-Fat Breakfast Scones (6 servings) 1/2 cup non-fat vanilla yogurt 1/2 cup non-fat sour cream 1 teaspoon vanilla extract 1 teaspoon lemon juice 2 cups all-purpose flour 1/4 cup + 3 teaspoons granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3 or 4 Tablespoons chilled low fat margarine Whisk together the yogurt, sour cream, lemon juice and vanilla. Set aside. Preheat oven to 400 degrees. Prepare baking sheet by spraying lightly with vegetable oil. In a large bowl: Combine the flour, sugar, baking powder, soda and salt. Cut in the margarine until the mixture resembles course meal. Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. DO NOT OVERWORK THE DOUGH, the scones will be tough. The dough should be light and moist. Place the dough on the baking sheet. Dust the top of the dough with 1 teaspoon sugar and pat the dough into an 8" to 10" round. Cut "to," not "through" the dough to mark 12 wedges. Dust the scones with 2 teaspoons sugar before baking. Bake the scones 20 minutes at 400 degrees. Serve promptly with fruit jam or honey. You can add fillers (raisins, fruit pieces, etc.) or press nuts (almonds, pecans, etc.) onto the top before baking. A family favorite! Mr Breakfast would like to thank Dogbert for this recipe. Recipe number 1045. Submitted 8/1/2003.