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Add a photoRaciónes: 8
Ingredientes
- 2 c. Flour
- 1 Tbsp. Baking pwdr
- 1 1/2 Tbsp. Sugar
- 1/4 c. Imperial Lite margarine
- 3/4 c. Fleischmann's Egg Beaters
- 1/4 c. Skim lowfat milk
- 1 tsp Lemon or possibly orange peel
- 1/2 c. Raisins
- 1/3 c. Powdered sugar
- 1/8 tsp Vanilla
- 1 tsp Evaporated skim lowfat milk
Direcciones
- This is out of a cookbook called Real People Cookin' Low Fat by Kathy M. 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 pwdr and sugar. Add in the margarine and work it into the flour with a fork till proportionately distributed. In a medium mixing bowl, combine the egg beaters, lowfat milk and lemon peel. Beat with a mixer for about four min or possibly till fluffy. Make a well in the center of the flour mix and pour in the egg mix. Combine with a mixer or possibly wooden spoon. Add in 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 min or possibly till brown.
- Combine the powdered sugar, vanilla, and lowfat milk to create 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 possibly drizzle with honey.
- Note: These make a great breakfast, brunch, or possibly afternoon tea delight!
- Preperation time: 15 min plus baking time, Number of
- Servings: 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 197 | |
| Calories from Fat 10 | 5% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 519mg | 22% |
| Potassium 203mg | 6% |
| Total Carbs 39.99g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 14.07g | 9% |
| Protein 6.67g | 11% |
