Yogurt Scones

• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 2.375 ounces whole wheat flour (about 1/2 cup)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup chilled butter, cut into small pieces
• 1/2 cup thinly sliced green onions
• 3/4 cup fat-free plain yogurt
• 1 large egg white

1. Preheat oven to 425u0b0.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in onions. Combine yogurt and egg white, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Bake at 425u0b0 for 15 minutes or until golden. Serve warm.

flour, whole wheat flour, sugar, baking powder, baking soda, salt, chilled butter, green onions, yogurt, egg white

Taken from www.myrecipes.com/recipe/yogurt-scones (may not work)