Title: Double-Ginger Scones
Categories: Muffins
Yield: 12 Servings

2 3/4 c All-purpose flour
1/2 c Packed brown sugar
1 tb Crystallized ginger; finely
-chopped
1 tb Baking powder
1 ts Baking soda
1 ts Ground ginger
3/4 ts Salt
1/4 c Unsweetened applesauce
2 tb Butter or margarine; cut up
1 c Lowfat vanilla yogurt
1/2 c Golden raisins
1 Egg white; lightly beaten
1 tb Sugar

Heat oven to 400. Lightly coat large baking sheet with nonstick cooking
spray. Combine first 7 ingredients in a large bowl. Add applesauce and
butter; mix with fingers or fork until mixture resembles coarse crumbs.
Stir in yogurt and raisins. Turn dough out onto floured surface. Gather
into a ball. Pat into 9-inch circle. Using sharp knife coated with nonstick
cooking spray, cut into 12 equal wedges. Arrange wedges on prepared baking
sheet, 2 inches apart. Brush with egg white; sprinkle with sugar. Bake in
400 oven for 12-15 minutes or until golden brown. Remove to a wire rack to
cool slightly. Serve warm or at room temp.

Per serving: 202 Calories; 2g Fat (11% calories from fat); 4g Protein; 40g
Carbohydrate; 7mg Cholesterol; 370mg Sodium

Recipe by: Woman's Day

Posted to EAT-LF Digest by Betsy Burtis on Nov 4,
1998, converted by MM_Buster v2.0l.