Recipe: Double-Ginger Scones

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Categories: Muffins

Yield: 12 Servings

2 3/4 c All-purpose flour
1/2 c Packed brown sugar

      1 tb Crystallized ginger; finely
           -- chopped
      1 tb Baking powder
      1 ts Baking soda
      1 ts Ground ginger

3/4 ts Salt
1/4 c Unsweetened applesauce

      2 tb Butter or margarine; cut up
      1 c  Lowfat vanilla yogurt
    1/2 c  Golden raisins
      1    Egg white; lightly beaten
      1 tb 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@ix.netcom.com> on Nov 4, 1998, converted by MM_Buster v2.0l.

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