Double-ginger scones

Yield: 12 Servings

Measure 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 \N Egg white; lightly beaten
1 tablespoon Sugar

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.

Similar recipes