Lemon Scones

Aug 27, 2010

Lemon Scones
- 3 points, 8 servings -

2 cups white flour
1 tablespoon baking powder
1 teaspoon ground cardamom or 1 teaspoon coriander
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon canola oil
3 egg whites
1/2 cup fat-free lemon yogurt

Heat oven to 400°F Coat baking sheet with cooking spray.

In large bowl, combine flour, baking powder, cardamom or coriander, salt, and the sugar. Drizzle with oil and mix with fork until evenly distributed.

Reserve 1 tablespoon egg whites. Stir yogurt, and remaining egg whites into flour mixture. Stir gently with fork until mixture holds together.

Turn onto lightly floured surface. Knead about 8 strokes to mix dough thoroughly. Pat out dough to form 8-inch circle. With sharp knife, cut evenly into 8 wedges. Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites.

Bake 15 minutes, or until golden brown.

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