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I have always been a huge fan of scones. Whether it’s for breakfast or a nice afternoon snack scones are perfect for both.

This morning I whipped up one of my favorite scone recipes for breakfast. The oatmeal, raisins, and yogurt make this recipe healthy enough for breakfast, and it’s low sugar content is an added bonus. Using a flavored no fat yogurt (I used strawberry) is key in making these scones very flavorful.

These scones are melt in your  mouth yummy. The texture is perhaps a little bit more moist then a typical tea scone, soft, and slightly fluffy.

Here is the recipe

Oat Scones with Raisins (Inspired by: High Flavor Low Fat Vegetarian Cooking)
(serves 4-5)

1 ½ cups rolled oats
1 ½ cups all purpose flour
¼ cup white sugar
¼ cup unsweetened shredded medium coconut
3 tsp  ground almonds
½ tsp baking soda
2 tsp baking powder
¼ tsp salt
3 tbsp salted butter
1 serving container of no fat berry yogurt
2 large eggs
½ cup raisins

Preheat oven to 350 degrees F. In a large bowl add the: oats, flour, sugar, salt, baking powder, baking soda ground almonds, and coconut. Mix well. Add the raisins. Stir to coat. Cut in the butter. Add the yogurt, and eggs, and stir to form a soft dough. Knead the dough to form a ball. Place on a large cookie sheet. Flatten the ball to form a ½ – 1 inch thick scone. Bake for 20 minutes in preheated oven. Serve warm.

I was in the mood for scones two days ago, so I decided to bake some. I searched for a recipe, but I could not find one that I was keen on, so I made my own. The scones turned out well, but could have been more flavorful. If I make them again I will add a few shakes of salt, a little more sugar, and a little bit more Kahlua.

Here is the recipe I created.

Coconut Yogurt Scones

2 cups all purpose flour

4 tsp baking powder

2 tbsp white sugar

¼ cup margarine

½ cup of yogurt (I used cherry)

½ cup unsweetened shredded coconut

2 medium-large eggs

½ cup sultana raisins

Milk (enough to make a slightly sticky dough)

2 tbsp Kahlua

Preheat oven to 350 degrees Celsius. In a large bowl combine the flour, sugar, baking powder, and coconut. Cut in the margarine (or use a pastry blender). Add the yogurt and eggs, and Kahlua. Mix well. Add enough milk to make a moderately sticky dough. Mix well. Add the raisins. Bake until lightly golden (or a tooth pick comes out clean). Enjoy.

Below is an image of the scones.