 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Most scones are loaded with fat, but not these. Ingredients:
2 cups unbleached flour (or all-purpose ) |
1 tablespoon baking powder |
1 teaspoon ground cardamom or 1 teaspoon coriander |
1/2 teaspoon salt |
2 tablespoons splenda sugar substitute (or sugar) |
1 tablespoon canola oil (or soybean oil ) |
3 egg whites |
1/2 cup 99% fat-free lemon yogurt |
1 tablespoon grated lemon peel |
1 tablespoon sugar |
Directions:
1. Heat oven to 400°F Coat baking sheet with cooking spray.
2. In large bowl, combine flour, baking powder, cardamom or coriander, salt, and the 2 tablespoons sugar.
3. Drizzle with oil and mix with fork until evenly distributed.
4. Reserve 1 tablespoon egg whites.
5. Stir yogurt, lemon peel, and remaining egg whites into flour mixture.
6. Stir gently with fork until mixture holds together.
7. Turn onto lightly floured surface.
8. Knead about 8 strokes to mix dough thoroughly.
9. Pat out dough to form 8-inch circle.
10. With sharp knife, cut evenly into 8 wedges.
11. Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites.
12. Sprinkle with 1 tablespoon sugar.
13. Bake 15 minutes, or until golden brown.
|
|