Email to Phyllis_ aka_ Filus      

Recipe Categories: Phyllis_aka_Filus's HOME PAGE12_Or_More_Servings 1st--Make_Your_Own--and--Misc A-Holiday-Recipes A-New-Recipes-April-Week-3 A-New-Recipes-April-Week-4 A-New-Recipes-July-Week-1 A-New-Recipes-June-Week-2 A-New-Recipes-June-Week-3 A-New-Recipes-May-Week-2 A-NewRecipes-DECEMBER2008 A-Recipes-From-TheOtherWebsite A-Vol-2_C-4_Sweet_Breads Appetizers-Snacks-Cold Appetizers-Snacks-Hot Bars_Brownies_Squares Beef Beverages Breads-ABM Breads-Quick-Savory Breads-Quick-Sweet Breads-Yeast-Savory Breads-Yeast-Sweet Breakfast-Brunch Broil_Roasted Burgers_Wraps Cakes-Cupcakes-Frostings Candy Cheesecakes Cookies Cooking-for-1-and-2 Crockpot Desserts Dips-Spreads-Butters Egg-Dishes_Omelets_Frittatas Entrees-Casseroles-Bakes Fish Fruit Grill-BBQ-Broil IceCreams-Ices-Sorbets Jams-Jellies-Preserves Lamb Marinades_Rubs Meatless-Entrees-Casseroles Meatloaf_Meatballs_Combination Mexican Muffins Pies-Savory Pies-Sweet_Pie-Crusts Pizza Pork-Ham Potatoes Poultry Puddings-Custards-Mousse Salads-Fruit Salads-Heartier Salads-Vegetable Salad_Dressings__Croutons Salsa-Relish-Chutney Sandwiches Sauces-Condiments-Gravies Sauces_Sweet Seafood Seasonings Side-Dishes Sides_Pasta Sides_Rice Soup-Hot Soups-Cold Stew-Chili-Chowder Stir-Fry_Oriental Stuffing Sweet-Potatoes_Yams Tarts_Crisps_Cobblers_Crumbles TOFU_other_Soy_Ingredients Veal Vegetables Waffles_Pancakes_French-Toast Z---Recipe-Sources Z--FRIENDS-SITES Z--Recipe-Sources-Online Z-Information_Station Z-SodiumSoakedCannedBeans Z-Sources-Bibliography

Citrus-Currant Scones -- e-w




Source of Recipe


“Betty Crocker’s New Low-Fat, Low-Cholesterol Cookbook”
Citrus-Currant Scones -- e-w
Yield: 12 scones

1/4 c. sugar
2 tsp. grated lemon or orange peel
1-3/4 c. flour
2-1/2 tsp baking powder
1/4 tsp. salt (Do not leave out salt)
3 T. cold stick margarine
1/3 c. plain low-fat yogurt
1/2 c. egg substitute OR 3 egg whites, slightly beaten
1/2 c. currants or raisins
Skim milk

Mix sugar and lemon or orange peel; reserve 1 T. In a large bowl, combine remaining sugar and the next 3 ingredients. Cut in margarine until mixture resembles fine crumbs. Stir in yogurt, egg substitute and currants just until dough leaves the sides of the bowl and forms a ball. Turn dough onto a lightly floured surface. Knead lightly 10 times.

Place on an ungreased cookie sheet. Pat into an 8-inch circle. Cut circle into 12 wedges with a sharp knife dipped in flour; do not separate. Brush with milk. Sprinkle with reserved sugar mixture. Bake at 375-F for 18-20 minutes or until edges are lightly brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Nutritional Analysis: One scone equals: 130 calories…3 gm fat (1 gm saturated)…0 cholesterol…200 mg sodium…24 gm carbohydrate…1 gm fiber…3 gm protein ++++ Exchanges: 1 starch…1/2 fruit ++++ WWP:3