Low-cholesterol Walnut Scones

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Combine bread flour, whole wheat flour, rolled oats, baking powder, and baking soda in a large mixing bowl. Whisk together until evenly distributed.

Cut the margarine into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, work the margarine into the flour until the mixture resembles coarse breadcrumbs.

Roughly chop the walnuts and fold them into the flour mixture along with the raisins.

Whisk the egg whites in a separate bowl until slightly frothy. Pour the egg whites and yogurt into the flour mixture, then drizzle in the honey.

Gently stir with a wooden spoon until a shaggy dough forms, being careful not to overwork the mixture.

Turn the dough out onto a lightly floured surface and gently press it together with your hands to form a cohesive mass. Shape into a rough disk about 1 inch thick.

Cut the disk into 8 wedges using a sharp knife dipped in flour, wiping the blade between cuts for clean edges.

Place the scones on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 18-20 minutes until the scones are golden brown and a skewer inserted into the center comes out clean.

Remove from the oven and transfer the scones to a wire rack to cool for 5-10 minutes before serving.