vanilla yogurt scones

2          large eggs

2⁄3       cup fat free vanilla yogurt

3¼       cups unbleached, all-purpose flour

¼         cup granulated sugar

1          tablespoon baking powder

¼         teaspoon salt

½         cup unsalted butter, at room temperature, cut into ½-inch pieces

1          large egg white, beaten with a fork until frothy

1          tablespoon granulated sugar

¾         teaspoon cinnamon

Preheat oven to 400°F. Line baking sheet with parchment.

Beat eggs until smooth with a fork or whisk. Stir in yogurt and reserve. Place flour, sugar, baking powder and salt in the Cuisinart™ mixing bowl. Insert flat mixing paddle. Stir on speed 1 for 15 to 20 seconds. Add butter and mix until flour mixture is slightly crumbly, about 1 minute. Add yogurt/egg mixture and mix on speed 1 for 30 to 40 seconds. Scrape the bowl and paddle, and mix until just blended on speed 1. Do not over-mix. Dough will be soft and slightly sticky.

Turn out onto lightly floured surface. Knead with floured hands 4 times. (Flatten, fold, repeat 4 times.) Divide into 2 equal parts; flatten into two 5- to 6-inch rounds. Use a serrated knife or pizza cutter to cut each into 4 wedges. Arrange in rounds on prepared baking sheet, with the wedges about 1 inch apart. Brush with egg white. Mix the tablespoon of sugar with the cinnamon, and sprinkle on wedges.

Bake for 20 minutes in preheated 400°F oven. Cool on a wire rack 5 minutes before serving.

Notes: You may add 1⁄3 to ½ cup dried fruits such as dried blueberries, cherries, raspberries, chopped apricots, dried chopped mango, or currants.