Citrus Currant Scones

Serving Size : 12
Ingredients

for prepare Citrus Currant Scones

:

Amount	Measure	Ingredient - Preparation Method
1/4	cup	sugar
2	teaspoons	grated lemon or orange
peel citrus currant scones
1 3/4	cups	all-purpose flour
2 1/2	teaspoons	baking powder
1/4	teaspoon	salt
3	tablespoons	margarine
1/3	cup	plain lowfat yogurt
3		egg whites - slightly beaten
1/2	cup	currants or raisins

Heat oven to 375 degrees. Mix sugar and lemon peel; reserve 1 tablespoon. Mix remaining sugar mixture, the flour, baking powder and salt in large bowl. Cut in margarine with pastry blender until mixture resembles fine crumbs. Stir in yogurt, egg whites and currants just until dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Place on ungreased cookie sheet. Pat into 8-inch circle, using floured hands. Cut circle into 12 wedges with sharp knife dipped in flour; do not separate wedges. Brush with milk. Sprinkle with reserved sugar mixture. Bake 18 to 20 minutes or until edges are light brown. Immediately remove from cookie sheet; cool. 12 SCONES.

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