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    Really Raspberry Scones


    Source of Recipe


    Secrets of Fat-Free Baking, Sandra Woodruff

    List of Ingredients




    1 1/2 cups All-purpose flour
    1 cup Rolled oats -- quick-cooking
    2 tablespoons Granulated sugar
    2 teaspoons Baking powder
    1/2 teaspoon Baking soda
    1 Egg white
    3/4 cup Nonfat lemon yogurt -- plus vanilla
    2 tablespoons Nonfat lemon or vanilla yogurt
    1/2 cup Raspberries -- chopped
    Skim milk or 1 beaten egg white

    Recipe



    Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray. Combine the flour, oats, sugar, baking powder and baking soda; stir to mix well. Stir in the egg white and just enough of the yogurt to form a stiff dough. Gently stir in the raspberries.

    Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly with skim milk or beaten egg white. Bake for 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot with raspberry fruit spread.

    Makes 12

 

 

 

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