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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