Makes 16 scones
1/4 cup sugar
1 tsp baking soda
1 tsp cream of tartar
1/4 cup finely chopped, crystallized ginger (found in the spice
2 tsp grated lemon zest
1 cup lowfat buttermilk (2%)
1 Tbsp canola oil
1 large egg
1 Tbsp water
1 Tbsp sugar
oven to 350 F degrees.
medium bowl, mix together flour, 1/4 cup sugar, baking soda, and
cream of tartar. Stir in ginger and lemon zest.
small bowl, combine buttermilk and oil and add to the dry
ingredients, stirring just until blended. Turn the slightly sticky
dough out onto a lightly floured work surface and pat to 1/2-inch
thickness. Using a floured, 4-inch round cutter, cut out the
each circle in half to make half-moons. Reroll and cut the scraps,
handling the dough as little as possible. Place scones onto a
baking sheet that has been lightly coated with nonstick cooking
small bowl, lightly beat the egg with the water. Brush the tops of
the scones with the egg glaze. Sprinkle scones with 1 Tbsp of
for 15 to 20 minutes, or until the tops are golden and firm to
touch. Serve warm.
Nutritional Information (per scone): 85 Cal; 1 g Fat; 16 g
Carbohydrate; 15 mg Cholesterol; 87 mg Sodium; 10 mg Calcium.
Dietary Exchanges: 1 Starch/Bread; 1/2 Fat.