Scones

A popular English treat, these pie-shaped rolls taste great with strawberry jam. Served warm with a cup of tea, they're such a friendly treat. 

Makes 8 scones

¾     cup all-purpose flour
¾     cup whole wheat flour
1½   teaspoons baking powder
¼     teaspoon salt
1      tablespoon sugar
2      tablespoons plus
2      teaspoons margarine
¼     cup blueberries
½     cup skim milk
2      teaspoons vinegar
2      egg whites
1      teaspoon grated fresh lemon peel

Gather Ingredients and preheat oven to 400°.

 

Spray a baking sheet with nonstick cooking spray.

In a large bowl, combine both types of flour, baking powder, salt, and sugar. Mix well. 

Add margarine. Mix with a fork or pastry blender until mixture resembles coarse crumbs. Stir in blueberries. 

 Place milk in a small bowl. Add vinegar and let stand 1 minute. 

Add egg whites and lemon peel. Beat with a fork or wire whisk until blended. 

Add to dry mixture, mixing until all ingredients are moistened.

Turn dough out onto prepared baking sheet. 

Flatten dough into an 8-inch circle, wetting your hands lightly to prevent sticking. 

With a sharp knife, score the dough, marking 8 pie-shaped wedges.

Bake 15 minutes, until bottom of bread is lightly browned. 

Transfer to a wire rack and serve warm for best flavor. 

Each Scone Provides
Calories 150
Total Fat 4g
Cholesterol 0mg
Sodium 230mg
Total Carbohydrate 23.8g
Fiber 1.8g
Protein 4.1g

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