Double-ginger scones
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2¾ | cup | All-purpose flour |
½ | cup | Packed brown sugar |
1 | tablespoon | Crystallized ginger; finely chopped |
1 | tablespoon | Baking powder |
1 | teaspoon | Baking soda |
1 | teaspoon | Ground ginger |
¾ | teaspoon | Salt |
¼ | cup | Unsweetened applesauce |
2 | tablespoons | Butter or margarine; cut up |
1 | cup | Lowfat vanilla yogurt |
½ | cup | Golden raisins |
1 | Egg white; lightly beaten | |
1 | tablespoon | Sugar |
Directions
Heat oven to 400. Lightly coat large baking sheet with nonstick cooking spray. Combine first 7 ingredients in a large bowl. Add applesauce and butter; mix with fingers or fork until mixture resembles coarse crumbs.
Stir in yogurt and raisins. Turn dough out onto floured surface. Gather into a ball. Pat into 9-inch circle. Using sharp knife coated with nonstick cooking spray, cut into 12 equal wedges. Arrange wedges on prepared baking sheet, 2 inches apart. Brush with egg white; sprinkle with sugar. Bake in 400 oven for 12-15 minutes or until golden brown. Remove to a wire rack to cool slightly. Serve warm or at room temp.
Per serving: 202 Calories; 2g Fat (11% calories from fat); 4g Protein; 40g Carbohydrate; 7mg Cholesterol; 370mg Sodium Recipe by: Woman's Day
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Nov 4, 1998, converted by MM_Buster v2.0l.
Related recipes
- Breakfast scones
- Chocolate doubles muffins
- Christmas scones
- Cream scones
- Creamed scones
- Double cheese soup
- Double chocolate muffins
- Double chocolate pie
- Double chocolate scones
- Double maple muffins
- Easy scones
- Ginger cheese muffins
- Ginger cream scones
- Ginger-buttermilk scones
- Honey scones
- Molasses & ginger scones
- Orange scones
- Pumpkin-ginger scones
- Scones
- Scones 2