Starbucks' low-fat date scones

Yield: 10 Servings

Measure Ingredient
1½ cup All-purpose flour
½ cup Whole-wheat flour
¼ cup Unprocessed wheat bran
¼ cup Firmly packed brown sugar
2 teaspoons Ground cinnamon
1½ teaspoon Baking powder
1½ teaspoon Baking soda
½ teaspoon Salt
3 tablespoons Chilled stick margarine, cut into small pieces
⅔ cup Chopped pitted dates
⅔ cup Vanilla low-fat yogurt
2 Egg whites, lightly beaten
Vegetable cooking spray

Combine first 8 ingredients in a bowl; cut in margarine with a pastry blender until the mixture resembles coarse meal. Add dates; toss well. Add yogurt and egg whites, stirring just until dry ingredients are moistened (dough will be sticky).

Turn dough out onto a lightly floured surface; with floured hands, knead lightly 3 to 4 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough.

Bake at 350 degrees for 25 minutes or until loaf sounds hollow when tapped.

Yield: 10 scones.

Per serving: 195 Calories; 4g Fat (19% calories from fat); 5g Protein; 36g Carbohydrate; 1mg Cholesterol; 416mg Sodium NOTES : Starbucks coffee and pastries are a must for anyone living in Washington state. A local newspaper published a scone recipe from Starbucks' new cookbook, and I modified it to come up with this low-fat version. -- Carole Berkoff, Lynnwood, Washington.

Recipe by: Cooking Light, Jan/Feb 1995, page 106 Posted to MC-Recipe Digest V1 #435 by igor@... on Jan 28, 1997.

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