CITRUS CURRANT SCONES
Scone Ingredients:
- 1/4 cup Granulated sugar
- 2 teaspoons Grated Lemon peel or orange peel
- 3 tablespoons Margarine -- firm
- 1 3/4 cups All-purpose flour
- 2 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/3 cup Plain lowfat yogurt -- or nonfat
- 3 Egg whites -- slightly beaten
- 1/2 cup Currants -- or raisins
- Skim milk
Recipe by: Betty Crocker's Homemade Quick Breads
Scone Preparation:
Preheat oven to 375 degrees. Mix the sugar and lemon peel; reserve 1 tablespoon. Cut the margarine into the remaining sugar mixture, the flour, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the yogurt, eggs and currants until the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut into 8 wedges, but do not separate. Brush with milk. Sprinkle with the reserved sugar mixture. Bake for 18 to 20 minutes, or until the edge is light brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm.
