Instructions: Combine first 8 ingredients in a bowl; cut in margarine with a pastry blender until the mixture resembles coarse meal. Add dates; toss well. Add yogurt and egg whites, stirring just until dry ingredients are moistened

(dough will be sticky).

Turn dough out onto a lightly floured surface; with floured hands, knead lightly 3 to 4 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough.

Bake at 350 degrees for 25 minutes or until loaf sounds hollow when tapped.

Yield: 10 scones.

NOTES : Starbucks coffee and pastries are a must for anyone living in Starbucks new cookbook, and I modified it to come up with this low-fat version. - Carole Berkoff, Lynnwood, Washington.

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