Really Raspberry Scones
 
 
quick breads 
 
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. 
 
contributor: secrets of fat-free baking, sandra woodruff 
 
yield: 12 scones 
 
 
-- 
(ID: 13651) Mirror: rec.food.recipes: Sun, Mar 30, 2003


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