INGREDIENTS

INSTRUCTIONS

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 Servings:  8
Nutritional Information per serving: Calories: 210 Protein Grams: 6.1
Fat Grams:  3.2                 Carbohydrate Grams:  39.5 Cholesterol
Mgs: 0.0 Sodium Mgs:  222.0 Percent Fat: 13.5%  EAT-L DIGEST 12 JUNE
1996  From the EAT-L recipe list.  Downloaded from Glen's MM Recipe
Archive,  http://www.erols.com/hosey.

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