1/2 cup (4 oz.) non-fat plain yogurt
1 cup white (granulated) sugar
2 tsp. vanilla extract
1/2 tsp. ground nutmeg
2 cups whole wheat flour
2 cups (1 box) Krusteaz® Scone Mix
1 cup semisweet chocolate chips
Raw sugar for dusting tops
Preheat oven to 400°F (200°C).
In a large bowl whisk yogurt and eggs until well blended. Blend in white (granulated) sugar until smooth. Add vanilla and whisk well. Add the scone mix, flour and nutmeg, whisking well.
Stir in chocolate chips (don't use a mixer). Using a small ice cream scoop (2" in diameter) or a teaspoon, place dough on a greased cookie sheet (or line cookie sheets with parchment paper), or use a greased muffin tin and place a scoop of dough in each cup. Dip the bottom of a glass in the raw sugar and flatten each ball of dough.
Place cookie sheet or muffin tin on the center oven rack and bake for about 8-10 minutes, until they are slightly raised and appear set but don't appear wet in the center. Do not overbake as they will continue to cook after removing them from the oven.
Makes 24 scone cookies.
Submitted By: Ken Bakke
Date: October 31, 2003