Recipe - Low-Fat Scones

2 cup Flour
1 tablespoon Baking powder
1 One half tablespoon Sugar
One fourth cup Imperial Lite margarine
Three fourths cup Fleischmann's Egg Beaters
One fourth cup Skim milk
1 teaspoon Lemon or orange peel
One half cup Raisins
1/3 cup Powdered sugar
1/8 teaspoon Vanilla
1 teaspoon Evaporated skim milk

Date: Thu, 13 Jun 1996 16:33:18 0600

From: Christine Maggard MaggarCh@SLCC.EDU
This is out of a cookbook called Real People Cookin' Low Fat by Kathy M.
Walton, Ph.D & LynnetteM. Yerbury, CPA, MBA from Salt Lake Community
College in Salt Lake City, Utah.

Preheat oven to 400 degrees. Spray a round cake pan with PAM. In a large
mixing bowl, combine the flour, baking powder and sugar. Add the margarine
and work it into the flour with a fork until evenly distributed. In a
medium mixing bowl, combine the egg beaters, milk and lemon peel. Beat with
a mixer for about four minutes or until fluffy. Make a well in the center
of the flour mixture and pour in the egg mixture. Combine with a mixer or
wooden spoon. Add the raisins and stir them into the batter.

On a floured bread board, work the batter into an even, circular shape the
size of the pan. Place the batter into the pan and using a knife, cut into
eight wedges. Place in the oven and bake for 25 minutes or until brown.
Combine the powdered sugar, vanilla, and milk to form a glaze, and drizzle
over the scones when removed from the oven. Serve.

Variations: Instead of the glaze top with a sprinkle of cinnamon and
sugar, or drizzle with honey.

Note: These make a great breakfast, brunch, or afternoon tea delight!

Preperation time: 15 minutes plus baking time, Number of