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 2 cups all-purpose flour- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 6 tablespoons sugar
- 4 tablespoons butter
- 2 eggs, lightly beaten
- ½ cup Plain Mountain High Yoghurt
- ¼ cup currants
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In a large glass or ceramic bowl, mix flour, cream of tartar, baking soda, and sugar. Cut butter into flour mixture until coarsely blended. Stir in eggs; fold in yoghurt and currants.
Drop by large spoonful's onto floured baking sheet. Bake at 400ºF for 8 to 10 minutes until golden brown or toothpick inserted into scones comes out clean.
Makes 8 to 12 servings.
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| Calories - 150 |
| Total Fat - 5g |
| Cholesterol - 45mg |
| Potassium - 143mg |
| Sodium - 124mg |
| Total Carbohydrates - 24g |
| Protein - 4g |
| Fiber - 1g |
| Calcium - 2% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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