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Citrus-Currant Scones




Source of Recipe


“Betty Crocker’s New Low-Fat, Low-Cholesterol Cookbook”
Exchanges
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