Serves: 12
Total Calories: 164

1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
1/4 teaspoon nutmeg
6 tablespoons margarine or butter
1 (8-ounce) container lemon yogurt
1/3 cup golden raisins
2 eggs
4 1/2 teaspoons sugar
1/8 teaspoon nutmeg
1 (3-ounce) package cream cheese, softened

Heat oven to 450°F. Grease cookie sheet. In large bowl, combine flour, cornstarch, baking soda and 1/4 teaspoon nutmeg blend well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.

In small bowl, combine 1/2 cup of the lemon yogurt, raisins and eggs. Add to dry ingredients all at once stir until dry ingredients are just moistened. (Dough will be sticky.) On floured surface, shape dough into ball. On greased cookie sheet, press dough into 9-inch circle, about 3/4 inch thick.

In small bowl, combine sugar and l/2 teaspoon nutmeg sprinkle over top of dough. Cut into 12 wedges separate so wedges are 1 inch apart. Bake at 450°F. for 7 to 10 minutes or until very light golden brown.

Meanwhile, in small bowl, combine remaining lemon yogurt and cream cheese beat until well blended. Serve with warm scones.

HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake as directed above.

Nutrition Per Serving (1 scone): Calories 200 Protein 5g Carbohydrate 25g Fat 9g Sodium 200mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 164
Calories from Fat: 49

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
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Lemon Nutmeg Scones
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Mexican Cilantro Batter Bread
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