Honey-Whole Wheat Scones
Source: Secrets of Fat-Free Baking, Sandra Woodruff
Servings: 8

1/4 cup margarine, firm
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup plain low fat or nonfat yogurt
1/4 cup honey
3 egg whites, slightly beaten
1 tablespoon uncooked cracked wheat

Preheat oven to 375 degrees; spray a cookie sheet lightly with nonstick cooking spray.

Cut the margarine into the flour, baking powder, cinnamon and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the yogurt, honey and egg whites until the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on the cookie sheet with floured hands. Cut into 8 wedges, but do not separate.

Sprinkle with the cracked wheat; press lightly into the dough. Bake for 19 to 21 minutes, or until the edge is light brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm.