Recipe - Orange Almond Scone

2 cup AllPurpose Flour
One half cup Granulated Sugar
1 tablespoon Grated Orange Rind
2 teaspoon Baking Powder
One half teaspoon Baking Soda
One half teaspoon Salt
1/3 cup IcbinbLight, *Note
One half cup Orange Juice
One half cup Egg Beaters® 99% Egg
Substitute, **Note
One fourth cup Chopped Almonds

*NOTE: Original recipe used shortening...I used I Can't Believe It's Not
Butter Light

**NOTE: Original recipe used regular eggs

You can assemble it up to 12 hrs before baking.

Preheat oven to 400 deg F (200 deg C). Line bottom of 9" round cake pan
with waxed paper.

In large bowl, stir together flour, all but 1 T of the sugar, orange rind,
baking powder, baking soda and salt. With pastry blender or two knives, cut
in shortening until in coarse crumbs.

In measuring cup, whisk together orange juice and egg beaters. Reserving 1
T of the orange juice mixture, add remainder to dry ingredients, stirring
with for just until moistened.

Spread into prepared pan. Brush with reserved orange juice mixture.
Sprinkle evenly with reserved sugar and almonds.

Bake for 25 30 min or until golden brown and firm to touch. Let stand in
pan for a few minutes before removing. Run knife around sides of pan to
loosen. Cut into wedges and serve warm.

Makes 8 12 wedges. Serving is 1 wedge.

If making ahead, cover unbaked scone with plastic wrap. Refrigerate up to
12 hrs. Remove from refrigerator 30 min before baking.

These were extremely good!! Our guests really enjoyed them also.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

Recipe by: The LactoseFree Family Cookbook, Jan Main Posted to Digest
eatlf.v097.n099 by Reggie Dwork reggie@reggie.com on Apr 13, 1997