Scones make me happy!  I enjoy them for lunch on a regular basis with a piece of fruit and a cup of green tea.  Since they are a staple in my diet I make them as healthy as possible, incorporating only wholesome organic ingredients. 

Ever wonder about the difference between Scones and Biscuits?  Here is my interpretation.

Coconut, Currant & Cashew Yogurt Scones

2 cups whole wheat flour
¼ cup raw sugar
1 tablespoon baking powder

¼ teaspoon baking soda
½ teaspoon kosher salt
5 tablespoons butter
1 6-oz container vanilla soy yogurt
1 teaspoon coconut extract
¼ cup coconut, unsweetened
¼ cup currants
¼ cup raw cashews, chopped

Preheat oven to 425.

Combine dry ingredients in a large bowl and whisk together well.

Cut the cold butter into little pieces and incorporate into the dry ingredients by using a pastry blender, two knives or your hands. You want the mixture to resemble coarse crumbs.

Add the coconut, currants and cashews to the flour mixture and combine.

Stir the coconut extract into the soy yogurt container then add to dry ingredients and use a spatula or wooden spoon to gently combine, just a few strokes and folds. Use your hands to further combine the dough by kneading a few times, just until the dough holds together.

Place the dough on a lightly floured surface and pat into a 7" circle. Cut into 8 wedges and place on an ungreased baking sheet.

Bake in 425 degree oven for 12- 15 minutes, or until lightly golden brown

Remove from baking sheet and place on a cooling rack.