TANGERINE SCONES

TANGERINE SCONES

2 cups all-purpose flour

2 tbsp. granulated sugar

2 tsp. baking powder

1 tsp. ground cardamom

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup margarine, chilled and cut into slices

1/2 cup nonfat vanilla Yogurt

2 egg whites, beaten

4 tangerines

1/3 cup confectioners sugar

2 tsp. lemon, grated peel (zest)

2 1/2 tsp. freshly squeezed lemon juice

In bowl, mix flour, sugar, baking powder, cardamom, baking soda and salt. Stir to combine. Add butter or margarine and mix in using pastry blender or two

knives until crumbly; set aside.

Wash and peel tangerines. Cut into 1/2-inch pieces, removing seeds; drain well. Stir into dry mixture.

In small bowl, combine yogurt and eggs whites. Blend into dry ingredients; dough will be soft.

Flour a cutting board and place dough on board. Sprinkle top with additional flour and pat out into a 9-inch round. Cut into twelve wedges.

Spray a cookie sheet with nonstick cooking spray. Using a spatula, place scone wedges on cookie sheet and bake in preheated 350°F oven for 18-22 minutes

until golden brown. Cool slightly.

In small bowl, mix confectioners sugar, lemon peel and juice. Brush glaze on each scone and serve.

MAKES 12 servings