Low Fat Scones

1 1/2 cups self raising flour
1 1/2 cups organic white flour
1 tablespoon aluminum free baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 cup sugar
2 1/2 oz. lite margarine
2 medium egg whites
1/3 cup raisins or currants
3/4 cup prune puree
1 teaspoon vanilla

Heat Oven to 375F. Spray baking sheet with cooking spray.

Sift together first 8 ingredients.

Rub in 2 1/2 oz of a low-fat or light margarine to flour mix until grainy in texture.

Beat up until frothy 2 egg whites.

Add 3/4 cup prune puree (or unsweetened applesauce) to the egg whites and 1 teaspoon vanilla (or lemon juice). Applesauce will give you a lighter colored scone. Prune puree makes things pretty dark in color!

Add eggs and puree to flour mixture to make a firm dough. If necessary add non-fat or low-fat milk or buttermilk to make fairly dry dough. If it is too wet add a little more flour.

Mix in 1/3 cup raisins. Pat or roll out 3/4-inch thick and cut into 2 1/2 or 3-inch circles to bake.

For a shinier top, glaze with a little milk.

Bake 15-20 minutes. Adjust temperature and time with knowledge of your oven. The larger the circles of scones the more time they will need. Make sure oven is hot enough (375F). Very large circles may take 20-25 minutes. You might also try a bowl of water on the floor of the oven to stop the bottom of the scones from getting too done.

Variations:
Change your scones by adding any kind of dry fruit instead of raisins - dried diced apricots or cherries are nice. Try crystallized ginger for a special treat or poppy seeds (1 Tablespoon) for a plainer scone. If using fresh fruit toss generously with flour to make sure fruit is not too wet in scone. My latest addition is butterscotch bits - yum! Try quadrupling the dry ingredients and putting the other 3 portions into plastic bags and storing for future use.

Makes 8-12 scones depending on size you cut
Source: The Owl & The Pussycat; Petersburg, Virginia
From: Dawn/ny