Recipe - Starbucks Low-Fat Date Scones

1 One half cup Allpurpose flour
One half cup Wholewheat flour
One fourth cup Unprocessed wheat bran
One fourth cup Firmly packed brown sugar
2 teaspoon Ground cinnamon
1 One half teaspoon Baking powder
1 One half teaspoon Baking soda
One half teaspoon Salt
3 tablespoon Chilled stick margarine, cut
into small pieces
2/3 cup Chopped pitted dates
2/3 cup Vanilla lowfat yogurt
2 Egg whites, lightly beaten
Vegetable cooking spray

Combine first 8 ingredients in a bowl; cut in margarine with a pastry
blender until the mixture resembles coarse meal. Add dates; toss well. Add
yogurt and egg whites, stirring just until dry ingredients are moistened
(dough will be sticky).

Turn dough out onto a lightly floured surface; with floured hands, knead
lightly 3 to 4 times. Pat dough into an 8inch circle on a baking sheet
coated with cooking spray. Cut dough into 10 wedges, cutting into but not
through dough.

Bake at 350 degrees for 25 minutes or until loaf sounds hollow when tapped.
Yield: 10 scones.

Per serving: 195 Calories; 4g Fat (19% calories from fat); 5g Protein; 36g
Carbohydrate; 1mg Cholesterol; 416mg Sodium

NOTES : Starbucks coffee and pastries are a must for anyone living in
Washington state. A local newspaper published a scone recipe from
Starbucks' new cookbook, and I modified it to come up with this lowfat
version. Carole Berkoff, Lynnwood, Washington.

Recipe by: Cooking Light, Jan/Feb 1995, page 106

Posted to MCRecipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.