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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 12 |
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If serving scones later, glaze just before serving. Ingredients:
2 cups all-purpose flour |
2 tablespoons granulated sugar |
2 teaspoons baking powder |
1 teaspoon ground cardamom |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup margarine, chilled and cut into slices |
1/2 cup nonfat vanilla yogurt |
2 egg whites, beaten |
4 tangerines |
1/3 cup confectioners' sugar |
2 teaspoons grated lemon peel |
2 1/2 teaspoons fresh-squeezed lemon juice |
Directions:
1. In bowl, combine flour, sugar, baking powder, cardamom, baking soda and salt.
2. Stir to combine. A.
3. dd butter or margarine and mix in using pastry blender or two knives until crumbly then set aside.
4. Wash and peel tangerines.
5. Cut into 1/2-inch pieces, removing seeds and drain well.
6. Stir into dry mixture.
7. In small bowl, combine yogurt and eggs whites.
8. Blend into dry ingredients, dough will be soft.
9. Flour a cutting board and place dough on board.
10. Sprinkle top with additional flour and pat out into a 9-inch round.
11. Cut into twelve wedges. Spray a cookie sheet with nonstick cooking spray.
12. Using a spatula, place scone wedges on cookie sheet and bake in preheated 350 degree oven for 18-22 minutes until golden brown.
13. Cool slightly.
14. Glaze:
15. In small bowl, mix confectioners sugar, lemon peel and juice.
16. Brush glaze on each scone and serve.
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