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Citrus-Currant Scones

quick breads

1/4 cup sugar
2 teaspoons grated lemon or orange
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons margarine
1/3 cup plain lowfat yogurt
3 egg whites; slightly beaten
1/2 cup currants or raisins
Skim milk

Heat oven to 375 degrees. Mix sugar and lemon peel; reserve 1 tablespoon. Mix remaining sugar mixture, the flour, baking powder and salt in large bowl. Cut in margarine with pastry blender until mixture resembles fine crumbs. Stir in yogurt, egg whites and currants just until dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Place on ungreased cookie sheet. Pat into 8-inch circle, using floured hands. Cut circle into 12 wedges with sharp knife dipped in flour; do not separate wedges. Brush with milk. Sprinkle with reserved sugar mixture. Bake 18 to 20 minutes or until edges are light brown. Immediately remove from cookie sheet; cool. 12 SCONES.

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NOTES : average

Contributor: Betty Crocker's Low-Fat

Yield: 12 servings

Preparation Time: 0:00

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