Raspberry Scones
 
submitted by: sandra woodruff 
country/state/province/etc: united kingdom 
 
1-1/2 cup  all purpose flour; unbleached
1 cup  rolled oats; quick-cooking
2 Tbsp  granulated sugar
2 tsp  baking powder
1/2 tsp  baking soda
1   egg white
3/4 cup  nonfat lemon yogurt or plain
2 Tbsp  nonfat lemon yogurt or plain
1/2 cup  fresh raspberries (or frozen/thawed); chopped
  skim milk; or 1 beaten egg white
 
preheat oven to 375 degrees; coat a baking sheet with nonstick cooking 
spray. combine the flour, oats, sugar, baking powder and baking soda; 
stir to mix well. stir in the egg white and just enough of the yogurt to 
form a stiff dough. gently stir in the raspberries. 
form the dough into a ball and turn onto a lightly floured surface. with 
floured hands, pat the dough into a 7-inch circle. place the dough on 
the baking sheet and use a sharp floured knife to cut it into 12 wedges. 
pull the wedges out slightly to leave a 1/2-inch space between them. 
brush the tops lightly with skim milk or beaten egg white. 
 
bake for 20 minutes, or until lightly browned. transfer to a serving 
plate and serve hot with raspberry fruit spread. 
 
yield: 12 scones 
 
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-- 
(ID: 1336) Mirror: rec.food.recipes: Fri, Sep 16, 2005


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