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