Raspberry Scones
Submitted By: Sandra Woodruff
Country/State/Province/Etc: United Kingdom
1 1/2 cups all purpose flour; unbleached
1 cup rolled oats; quick-cooking
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg white
3/4 cup nonfat lemon yogurt or plain
2 tablespoons 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
The International Cafe
To join, send an email to: [email hidden]
Archives: http://www.smartgroups.com/message/listbydate.cfm?GID=3016338
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/