Recipe - Fresh Strawberry Scones

1 Three fourths cup Flour
2 tablespoon Reducedcalorie margarine,
*Note
2 teaspoon Baking Powder
One half cup Orange juice, frozen
concentrate
One fourth cup 1% lowfat milk, plus 1
tablespoon
1 teaspoon Lemon Zest
2 cup Sliced Strawberries
4 tablespoon Strawberry Jam

*Note: original recipe used 4 tbsp butter, refrigerated. **Note: original
recipe used regular milk.

Stir the flour and baking powder together. Cut in the wonderslim until the
mixture resembles coarse crumbs. Mix the fruit juice concentrate and milk
together, stir in the lemon zest. Make a well in the center of the flour
mixture, pour in the liquid and begin to mix together using a plastic dough
divider or rubber spatula. The dough should come together forming a ball,
yet remain fairly sticky, hence the need for the dough divider. This will
make your task much simpler.

Knead the dough a few times in the bowl until it forms a workable ball, yet
retaining most of its stickiness you may need to work in an extra tbsp or
two of flour. Pat the dough down to a circle about Three fourths inch thick, wrap in
plastic and refrigerate for at least one hour.

Prepare a baking sheet by sprinkling it with a generous amount of flour.
Cut the dough with a serrated knife down the middle, as if you were
splitting an english muffin. Place the bottom half of the scone dough on
the baking sheet, lay the cut or sliced up strawberries evenly and place dallops of
the jam to cover the bottom half. Lay the top of the scone dough over this
and slightly crimp the edges together. You may want to carefully lift the
dough at this point to check that enough flour has been sprinkled beneath
it to prevent it from sticking while it bakes. If not, add a little extra.

Preheat the oven to 400 degrees F. Cut the dough, using the dough divider
or a blunt knife, into 8 equal pieshaped wedges. Brush the top with a
little milk or egg whites for a shinier appearance.

Bake for 14 minutes or until browned. Serve when cooled just enough to
handle, or store covered and reheat in the toaster oven to crisp.

Per serving: 179 Calories; 2g Fat (10% calories from fat); 4g Protein; 37g
Carbohydrate; 0mg Cholesterol; 135mg Sodium

Recipe by: California Strawberry Commission Posted to EATL Digest 17 Apr
97 by Betsy Burtis ebburtis@IX.NETCOM.COM on Apr 18, 1997