Hi!

All the points are listed, as are ratings that correspond to the point level. All the points are in exact points, so round up or down as you see fit. As always, feel free to check the points yourself, just in case I screwed up. Enjoy!!

One more thing before I forget, some of the recipes might not be considered lowfat by some members, but sometimes the points might be worth it.

* Exported from MasterCook *

Raisin Cinnamon Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Raisins/ Raisin- type
Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 1/2 tablespoons sugar
1 cup vanilla yogurt
2 tablespoons honey
1/4 cup butter -- at room temperature
1/2 cup raisins

12 servings
1. Mix dry ingredients in mixing bowl (I use a fork).
2. cut in butter, and mix with fork until it resembles coarse crumbs.
3. Add raisins and make sure they are evenly dispersed.
4. Add honey and yogurt while mixing.
5. Dish out a spoonful into muffin tray and bake at approximately 425 F
degrees for about 15-20 minutes or until golden brown on the top.
6. Note: I have made different versions of this recipe (adding dried
currants as well as raisins).



Cuisine:
"Scones"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 150 Calories; 5g Fat (26.3%
calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 13mg
Cholesterol; 402mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0
Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 3.21 points

by Frank Troy I adapted this recipe from a Extra Light
Biscuit recipe in a cook book called Feasting Naturally .
I added more wet substances and the outcome was great. -
May 3, 2001

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Raspberry Blueberry Scones

Recipe By Lynn Warble)
Serving Size : 16 Preparation Time :0:00
Categories : Blueberries Lowfat/ Low Calorie
Raspberries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
3 cups all-purpose flour -- unbleached
1 cup sugar -- or less
2 tablespoons baking powder
1 teaspoon baking soda
1/2 cup Egg Beaters 99% egg substitute -- (1/2 cup)
2 cups buttermilk
2 pints raspberries, frozen
1 pint blueberries, frozen


Mix dry ingredients. Add wet ingredients, not including frozen fruit.
When everything is mixed well, gently fold in the frozen fruit so as not
to break the raspberries and blueberries.
If added when still frozen, they will remain whole and pretty and the
dough will not stain.

Decrease the amount of sugar depending on the tartness of the berries.
My berries were particularly tart so sugar should be decreased to 1/2 to
3/4 of a cup if your fruit is sweet.

Bake at 350 for 35-40 minutes.


Cuisine:
"Scones"
Ratings : 4- 4.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 1g Fat (3.0% calories
from fat); 6g Protein; 57g Carbohydrate; 5g Dietary Fiber; 1mg
Cholesterol; 306mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
Fruit; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

NOTES : 4.28 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dried Currants Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 tbs all-purpose flour -- (1 cup + 2 tablespoons, reserve 1 tablespoon)
6 tbs dried currants -- (1/4 cup + 2 tablespoons)
1 teaspoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1 egg
1 teaspoon margarine -- melted
1/4 teaspoon butter flavoring

Preheat oven to 425oF. Spray a baking sheet with nonstick cooking spray.
In large bowl, combine flour, currants, sugar, baking powder, baking soda,
and salt. In small bowl, combine buttermilk, egg, margarine and butter
flavoring.
Add buttermilk mixture to flour mixture, and stir just until flour
disappears; do not overblend. Sprinkle work surface with 1 tablespoon
reserved flour; turn dough out onto prepared work surface and pat out 1/4"
thick. Cut into 12 rounds with a 2" cutter, or into 12 triangles with a
sharp knife, and place on baking sheet an inch apart. Place in upper third
of oven and turn oven down to 400oF.
Bake for 12-15 minutes or until golden brown and crusty. Serve hot.



Cuisine:
"Scones"
Source:
"Recipe from The Weight Watchers Complete Cookbook & Program Basics"
Ratings : 1- 1.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 70 Calories; 1g Fat (11.5% calories
from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

NOTES : 1.28 points

A British teatime treat, scones are perfect for breakfast,
for parties or any time you'd like a sweet bread. They are
also good served with spreadable fruit.Makes 12 Servings

EACH SERVING (1 SCONE) PROVIDES: 1/4 Fruit, 1/2 Bread, 15
Optional Calories

PER SERVING: 72 Calories, 2 g Protein, 1 g Fat, 13 g
Carbohydrate, 131 mg Sodium, 18 mg Cholesterol, 1 g
Dietary Fiber





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Scones 1

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
2 egg
1/2 cup milk, 1% lowfat
1 teaspoon water

Place flour, sugar, baking powder, salt, and butter in bowl and blend.

Add 1 egg and milk, and mix until soft dough forms

Knead on floured surface.

Shape and place on cookie sheet

Mix egg and water. Brush on scones.

Bake 425 10-12 minutes




Cuisine:
"Scones"
Ratings : 2.5- 3 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 108 Calories; 5g Fat (38.4%
calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber;
34mg Cholesterol; 178mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat;
0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 2.57 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Scones 2

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Orange

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons margarine
2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup skim milk
1/4 cup raisins
2 teaspoons grated orange zest
2 tablespoons flour -- for rolling out dough
butter-flavored cooking spray

Procedure

Preheat oven to 450 degrees F. Spray a cookie sheet generously with butter
flavored cooking spray. In a food processor, cut the margarine into the 2
cups of flour until it resembles coarse crumbs. Add the sugar, baking
powder, baking soda and salt. Process until just blended. Add the milk and
process just until the dry ingredients are moistened. Stir in the raisins
and the orange zest. If the dough doesn't hold together, add a little more
skim milk, 1 tsp. at a time, until you can gather it into a ball. Roll out
the dough to 1/2 inch thickness on a board lightly floured with the
additional 2 tbs. flour. Cut into rounds with a 2 1/2 inch cookie cutter
or slice with a knife into 16 triangles. Place on the prepared cookie
sheet. Bake 8-10 minutes or until lightly browned. Serve warm. These can
be frozen or kept refrigerated in an airtight container. Reheat in the
microwave for about 20 seconds. Good plain or you can put jam or light
cream cheese on them (don't forget to add the points if you embellish
them!!) Makes 16 scones, 2 points each. Serving Information

Serves: 16



Cuisine:
"Scones"
Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 92 Calories; 2g Fat (22.6% calories
from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 148mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat
Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 1.8 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Scottish Raisin Griddle Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Raisins/ Raisin- type

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup butter or margarine
3 tablespoons sugar
1/2 cup dark raisins
2/3 cup buttermilk

12 Scones
1. Mix dry ingredients (not sugar or raisins).
2. Add the butter and cut with knives or pastry cutter until the mixture
is like fine crumbs.
3. Stir in sugar and raisins.
4. Stir in the Buttermilk, handle gently and do not overmix.
5. Knead very gently on a lightly floured surface NO MORE THAN 10 times.
6. Handle as little as possible.
7. Cut dough in half and shape each into a round 6 inch circle.
8. Cut each circle into 6 wedges.
9. Lightly grease a griddle or skillet and place over very low heat until
it is hot.
10. Place scones on the griddle and cook about 12 minutes until golden
brown.
11. underneath, flip and cook another 8-10 minutes.
12. Remove from griddle and keep warm until serving.
13. Serve with butter and fruit preserves, great with strawberry freezer
jam.



Cuisine:
"Scones"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 158 Calories; 5g Fat (30.7%
calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 14mg
Cholesterol; 274mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 3.37 points
by Bergy Wonderful for breakfast! Great for afternoon tea
etc. etc. The secret is not to handle the dough too much
after adding the buttermilk. - Oct 1, 2001

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Starbucks' Caramel Scones

Recipe By :n/a
Serving Size : 16 Preparation Time :0:00
Categories : Butterscotch Chips Lowfat/ Low Calorie
Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg -- or cloves - (modest)
3/4 cup nonfat milk -- or cream - (to 1 cup)
1 egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon butterscotch extract -- (optional)
1 cup butterscotch chips
1/2 cup grated walnuts -- (optional)
=== TOPPING ===
1/3 cup butterscotch chips -- - finely chopped
1 egg white -- whisked
Confectioners' sugar -- (optional)

Preheat oven to 425 degrees. Line 16 muffin tins with muffin liners and
spray inner sides with non-stick cooking spray.

In a food processor, place the flour and butter and pulse to break up
butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to
combine.

Turn out dough into a large bowl. Make a well in the center and stir in
cream, vanilla, butterscotch extract and egg. Stir to make a soft dough.
Fold in butterscotch chips.

Scoop onto baking sheet or into prepared tins. Brush tops with egg white
and add ground butterscotch chips.

Bake until browned -- 16 to 18 minutes. Dust with confectioner's sugar
when cool.

This recipe yields ?? servings.

Comments: Make these scones free form with a large ice-cream scoop or in
tuna cans. Clean the cans thoroughly of course.

Cuisine:
"Scones"
Source:
"Kitcken Link (Copycat Collection) at
http://www.kitchenlink.com/copycat.html"
S(Formatted for MC6):
"03-04-2001 by Joe Comiskey - jcomiskey@krypto.net"
Ratings : 5- 5.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 243 Calories; 9g Fat (32.8%
calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber; 29mg
Cholesterol; 178mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : 5.41 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Starbucks' Low Fat Date Scones

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dates Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup unprocessed wheat bran
1/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons chilled stick margarine -- cut into small pieces
2/3 cup chopped pitted dates
2/3 cup vanilla low-fat yogurt
2 egg whites -- lightly beaten
Vegetable cooking spray

Combine first 8 ingredients in a bowl; cut in margarine with a pastry
blender until the mixture resembles coarse meal. Add dates; toss well. Add
yogurt and egg whites, stirring just until dry ingredients are moistened
(dough will be sticky).

Turn dough out onto a lightly floured surface; with floured hands, knead
lightly 3 to 4 times. Pat dough into an 8-inch circle on a baking sheet
coated with cooking spray. Cut dough into 10 wedges, cutting into but not
through dough.

Bake at 350 degrees for 25 minutes or until loaf sounds hollow when
tapped.

Cuisine:
"Scones"
Source:
"Cooking Light, Jan/Feb 1995, page 106"
Copyright:
"(*) Cooking Light"
Yield:
"10 scones"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 193 Calories; 4g Fat (18.0%
calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 433mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 3.59 points

Starbucks coffee and pastries are a must for anyone living
in Washington state. A local newspaper published a scone
recipe from Starbucks' new cookbook, and I modified it to
come up with this low-fat version. - Carole Berkoff,
Lynnwood, Washington.

Nutr. Assoc. : 0 0 26398 0 0 0 0 0 0 0 20124 0 0


* Exported from MasterCook *

Stollen Scones

Recipe By :KP Slimmer Meals Cookbook, Hanneman
Serving Size : 4 Preparation Time :0:00
Categories : Bisquick Lowfat/ Low Calorie
Orange

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
small BOWL:
1/2 cup fruit cake mix -- chopped
(candied cherries and citron)
2 tablespoons slivered almonds
1 tablespoon Reduced fat Bisquick(r)
1/4 teaspoon orange peel
1/2 teaspoon anise extract
large BOWL:
1 cup Reduced fat Bisquick(r)
1/8 teaspoon baking powder
2 tablespoons liquid egg substitute
3 tablespoons buttermilk -- (2-4 tbs)
1/2 teaspoon vegetable oil -- (light olive oil)

Preheat Oven To 450f.

In A Small Bowl, Combine The Fruit, Nuts, Bisquick, Orange Peel And
Extract. Toss To Coat The Fruit.

Into A Large Bowl, Combine The Bisquick And Baking Powder. Push That
Mixture To The Center Of The Bowl Or One Side. Add The Egg Substitute,
Buttermilk And Vegetable Oil To The Bowl And Fold The Liquids Into The
Flour Until Combined. Tip - Add More Buttermilk Before Everything Is
Mixed And Smooth. The Dough Should Be Tacky But Not Sticky.

Using Your Hands, Work The Contents Of The Smaller Bowl Into The Flour
Mixture. Divide Dough Into 4 Pieces. Shape Into Patties (About 1/2-Inch
Thick). Bake On A Cookie Sheet In The Preheated 450f For 9 To 11 Minutes
Or Until Risen And Lightly Browned. A Toothpick Inserted Into The Middle
Of A Scone Should Come Out Dry. Let The Scones Rest A Minute. Serve Hot.

Each Scone: 202 Calories; 5g Fat (24.1% Calories From Fat); 5g Protein;
33g Carbohydrate; 1g Dietary Fiber; 4 Ww Points.

Optional Icing: Sprinkle The Hot Scones With Powdered Sugar; Or Let Cool A
Minute Or Two And Drizzle With An Icing, Such As Powdered Sugar And Orange
Juice.

Variation: See Chop Suey Quick Bread In Kp Memorable Meals Cookbook

Description:
"Bisquick And Fruit Cake Mix Cherries And Citron With almonds and anise"
S(Archived):
"http://home.earthlink.net/~kitpath/ 2001"


Cuisine:
"Scones"
Ratings : 4- 4.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 201 Calories; 5g Fat (24.1%
calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 455mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve As Cookies Or Biscuits

NOTES : 4.23 points

We Make These When We Want A Treat With Scrambled Eggs Or
A Snack With Tea. They Are Also Very Good Served With
Creamed Soups, Such As A Corn Chowder.





Nutr. Assoc. : 0 902428 0 0 0 0 5403 0 0 0 0 0 0


* Exported from MasterCook *

Strawberry Banana Scones

Recipe By :Becky Lyon
Serving Size : 16 Preparation Time :0:30
Categories : Bananas Lowfat/ Low Calorie
Strawberries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium bananas -- mashed
1 cup strawberries -- peeled and chopped
2 tablespoons sugar
3 cups flour -- all-purpose
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter -- softened
2 egg -- beaten slightly

Preheat the oven to 400 degrees.

Mix together the bananas, strawberries and sugar, set aside. (Don't do
this much in advance, the bananas will blacken)

Mix together the flour, baking powder and salt. Mix well with a whisk.
Using a pastry blender, mix in the butter until coarse. Still using the
pastry blender, mix in the eggs, one at a time. Stir in the banana
mixture. The dough will be very moist and messy. Knead it in the bowl
enough to pick up all of the flour mixture. (It will still be very moist.)

Turn out the dough on a floured board, and flour the top of the dough so
that flour coats the entire dough. Flatten with a rolling pin or your
hands to 3/4".

Using a knife, cut the dough into squares, or large wedges, and lay onto
an ungreased cookie sheet. Bake in the center of the oven for 15 - 20
minutes, or until lightly browned.

>From: <ebburtis@ix.netcom.com>


Cuisine:
"Scones"
Ratings : 2.5- 3 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 3g Fat (20.1%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 29mg
Cholesterol; 254mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2.75 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Strawberry Pecan Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Nuts
Strawberries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine -- chilled and cut into small pieces
8 ounces vanilla low-fat yogurt
Vegetable cooking spray
1/4 cup strawberry spread, no-sugar-added -- OR raspberry spread, no-sugar-added
2 tablespoons finely chopped pecans

Combine first 5 ingredients in a bowl; cut in margarine with a pastry
blender until mixture resembles coarse meal. Add yogurt to dry
ingredients, stirring just until dry ingredients are moistened. (Dough
will be sticky.)

Turn dough out onto a lightly floured surface; with floured hands, knead 4
to 5 times. Pat dough into an 8-inch circle on a baking sheet coated with
cooking spray. Cut dough into 12 wedges, cutting to but not through dough;
make a small slit in center of each wedge. Place 1 teaspoon strawberry
spread on top of each slit; sprinkle with pecans. Bake at 400 degrees for
13 minutes or until golden.

(serving size: 1 scone)

Cuisine:
"Scones"
Source:
"Cooking Light, Jan/Feb 1993, page 88"
Copyright:
"(*) Cooking Light"
Yield:
"1 dozen scones"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 148 Calories; 4g Fat (24.0%
calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve warm.

NOTES : 3.09 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 58538 1089


* Exported from MasterCook *

Streusel Oat Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Oatmeal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled stick margarine -- cut into small pieces
3/4 cup low-fat buttermilk
Cooking spray
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
1 tablespoon margarine -- melted
1 tablespoon all-purpose flour

Preheat oven to 450. Combine first 5 ingredients in a medium bowl; cut in
1/4 cup margarine with a pastry blender or 2 knives until mixture
resembles coarse meal. Add buttermilk, stirring just until flour mixture
is moist. Turn dough out onto a baking sheet coated with cooking spray.
Pat dough into an 8-inch circle; set aside. Combine oats, brown sugar, 1
tablespoon margarine, and 1 tablespoon flour, forming a streusel. Gently
pat oats mixture into surface of dough. Cut dough into 12 wedges (do not
separate wedges). Bake at 450 for 15 minutes or until lightly browned.
Serve warm.

Yield: 1 dozen (serving size: 1 scone)





Cuisine:
"Scones"
Source:
"Cooking Light, MAY 1997"
Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 167 Calories; 5g Fat (27.9%
calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 225mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1
Fat; 1/2 Other Carbohydrates.

NOTES : 3.55 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Tapawingo's Dried Cherry Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dried Cherries Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cake flour
2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup granulated sugar
1/4 teaspoon salt
4 ounces butter -- (1/2 cup) chilled and cut up
1 large egg -- beaten
3/4 cup nonfat milk
4 ounces dried tart cherries -- (about 3/4 cup)
Light cream (or half-and-half) and
granulated sugar

In a food processor, combine cake and all-purpose flour, baking powder,
sugar and salt. Add butter, egg and milk; pulse until dough starts to come
together. Empty dough onto a lightly floured board and knead lightly,
folding in dried cherries at the same time.

Gently form dough into a smooth 10-inch circle about 1 inch thick. With a
large knife, cut dough into 12 pie shaped wedges. Brush each lightly with
cream and dust with sugar. Place on lightly greased cookie sheet. Bake in
a preheated 375-degree oven about 20 minutes, or until lightly browned.
Serve warm.

Recipe Source: http://www.cherrymkt.org/peterson.html Makes 12.

Posted To Recipelu Jack and Andi Waite <Jack.Waite@gte.net> 5/30/99
Formatted By Diane Geary



Cuisine:
"Scones"
Ratings : 6- 6.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 284 Calories; 9g Fat (26.9%
calories from fat); 5g Protein; 47g Carbohydrate; 1g Dietary Fiber; 37mg
Cholesterol; 300mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 6.23 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Tart Cherry & Vanilla Scones

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dried Cherries Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup dried tart cherries
1/4 cup boiling water
1 3/4 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chilled stick margarine -- cut in small pieces
2 tablespoons vegetable shortening
1/3 cup plain nonfat yogurt
1/4 cup evaporated skimmed milk
1 teaspoon vanilla extract
1/4 teaspoon butter extract
Vegetable cooking spray
1 egg white -- lightly beaten
2 teaspoons sugar

Combine cherries and boiling water in a bowl; cover and let stand 10
minutes or until softened. Drain and set aside. Combine flour, 1/3 cup
sugar, cornmeal, baking powder, and salt in a large bowl; cut in the
margarine and shortening with a pastry blender or 2 knives until mixture
resembles coarse meal. Combine cherries, yogurt, milk, and extracts, and
add to dry ingredients, stirring just until dry ingredients are moistened
(dough will be sticky). Pat the dough with floured hands into an 8-inch
round cake pan coated with cooking spray. Brush egg white over surface of
dough, and sprinkle with 2 teaspoons sugar. Bake at 425 degrees for 20
minutes or until a wooden pick inserted in center comes out clean.

(serving size: 1 wedge)

Cuisine:
"Scones"
Source:
"Cooking Light, Nov/Dec 1995, page 154"
Copyright:
"(*) Cooking Light"
Ratings : 4.5- 5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 6g Fat (25.6%
calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 246mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 4.88 points

Nutr. Assoc. : 2545 0 0 0 0 0 0 0 0 0 0 0 5403 0 0 0


* Exported from MasterCook *

Toasted Oat Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dates Lowfat/ Low Calorie
Oatmeal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups regular oats
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
4 tablespoons chilled stick margarine -- cut into little pieces
1/2 cup chopped dates
3/4 cup lowfat buttermilk
1 teaspoon vanilla extract
cooking spray
1 tablespoon stick margarine -- melted

Preheat oven 450F. Spread oats on a baking sheet; bake at 450 for 3
minutes or until lightly toasted, shaking the pan once. Let cool
completely.

Combine 1 cup toasted oats, flour, sugar, baking powder and soda, salt and
nutmeg. Cut in the margarine with a pastry blender until mixture resembles
coarse meal. Add dates; toss well. Add buttermilk and vanilla, stirring
just until moist.

Turn down out onto a lightly floured surface; with floured hands, knead
lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated
with cooking spray. Brush melted margarine over dough; sprinkle with
remaining 1/4 cup toasted oats. Cut dough into 12 wedges, separating
wedges slightly. Bake at 450F for 10 to 12 minutes or until golden. Serve
warm.


Source:
"Weight Watchers Magazine, Sep 1999"
S(Reviewer):
"kitpath@earthlink.net 9/16/99"



Cuisine:
"Scones"
Ratings : 4- 4.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 223 Calories; 6g Fat (24.7%
calories from fat); 5g Protein; 38g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 269mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 4.36 points

TESTED half the recipe with soy margarine and raisin
instead of dates. Sprayed the round dough and pressed the
oats; thereby omitting the melted margarine. Baked 10
minutes. REVIEW: Good texture and flavor but too dry to be
served at breakfast unless served as a cookie with fruit
and yogurt. Wanted to slather it with gobs of margarine or
jam. -Pat and Bob 9/99
Next time I make Buttermilk biscuits, I will toast some
oats to add. Since I halved the recipes, I could use the
toaster oven; used the "brown top" setting. Scones are
short bread cookies - and these were a bit too dry for us.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Triple Fruit Scones

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cranberries Lowfat/ Low Calorie
Orange

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled stick margarine -- or butter
1/3 cup chopped dried apricots
1/3 cup Craisins
3/4 cup low-fat buttermilk
2 teaspoons grated orange rind
1 large egg
1 large egg white
Cooking spray
1 tablespoon sugar

Preheat oven to 400. Lightly spoon flour into dry measuring cups; level
with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda,
and salt; cut in margarine with a pastry blender or 2 knives until mixture
resembles coarse meal. Stir in apricots and cranberries. Combine
buttermilk, orange rind, egg, and egg white; add to flour mixture,
stirring just until moist. Turn dough out onto a lightly floured surface;
knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch
rectangle. Cut dough into 8 (3-inch) squares using a dull knife or a dough
scraper. Cut each square into 2 triangles; place on a baking sheet coated
with cooking spray. Sprinkle with 1 tablespoon sugar; bake at 400 for 12
minutes or until golden. Serve warm.





Cuisine:
"Scones"
Source:
"Cooking Light, APRIL 1998"
Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 168 Calories; 5g Fat (26.2%
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 12mg
Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 3.57 points

Dried cranberries and apricots, as well as orange rind,
give these scones a sweet, tart flavor. But you can mix
and match any dried fruits to create your own fruit scone.

Yield: 16 servings (serving size: 1 scone)



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Tropical Banana Tea Wedges

Recipe By :
Serving Size : 16 Preparation Time :0:25
Categories : Bananas Dried Apricots
Lowfat/ Low Calorie Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup whole wheat flour
1 cup chopped dried apricots
1/2 cup oat bran
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine
3/4 cup mashed very ripe bananas -- (1 1/2 medium)
1/4 cup nonfat vanilla yogurt
1/4 cup egg beaters 99% egg substitute -- or 2 egg whiites

Heat oven to 375. Spray cookie sheet with cooking spray. Mix flours,
apricots, oat bran, brown sugar, baking powder, cinnamon, cloves, baking
soda and salt in large bowl. Cut in margarine, using pastry blender or
crisscrossing 2 knives, until mixture resembles fine crumbs. Mix remaining
ingredients until smooth; stir into flour mixture until dough leaves side
of bowl.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Pat into 12-inch circle on cookie sheet. Cut into
16 wedges with floured knife, but do not separate.

Bake about 30 minutes or until light brown. Remove from cookie sheet;
separate wedges. Serve warm.

++++++++++++++++++++

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker(r) Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker(r)
cookbooks. Because MasterCook and Betty Crocker(r) use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
"Wow, these tea wedges, or scones, are jam-packed with all sorts of
good stuff! Dried apricots not only add a tart and tangy flavor, they
also provide vitamin A and iron."
Cuisine:
"Scones"
S(Internet Address):
"For more great ideas visit my Web site at: www.bettycrocker.com"
Copyright:
"(*) General Mills, Inc. 1998."
Yield:
"16 wedges"
T(Bake Time):
"0:30"
Ratings : 2- 2.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 128 Calories; 3g Fat (17.4%
calories from fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; trace
Cholesterol; 169mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2.21 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4111 0 0


* Exported from MasterCook *

Weight Watchers Classic Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain low-fat yogurt
1 egg
1 tablespoon margarine -- melted and cooled

1. Preheat oven to 425.
2. Spray a baking sheet with non-stick cooking spray.
3. In a large bowl, combine the flour, sugar, baking powder, baking soda
and salt.
4. In a small bowl, combine the yogurt, egg and margarine.
5. Add the yogurt mixture to the flour mixture, stirring until just
blended; do not overmix.
6. Lightly flour a work surface and rolling pin.
7. Roll out the dough to 1/4" thickness.
8. With a sharp knife, cut into 12 wedges; place on the baking sheet.
9. Reduce oven temperature to 400; bake until golden brown, 12-15 minutes.

10. Cool on a wire rack 10 minutes.


DAYLA (http://www.recipezaar.com/search/get...id=52233&path=)



Cuisine:
"Scones"
Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 67 Calories; 2g Fat (21.5% calories
from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 134mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 1.50 points

Delicious warm with strawberries and/or raspberries.
Excellent next to your morning tea.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Ww Classic Scones With Toffee Bits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain low-fat yogurt
1 egg
1 tablespoon margarine -- melted and cooled
1/3 cup skor Baking Bits

1. Preheat oven to 425.
2. Spray a baking sheet with non-stick cooking spray.
3. In a large bowl, combine the flour, sugar, baking powder, baking bits,
baking soda and salt.
4. In a small bowl, combine the yogurt, egg and margarine.
5. Add the yogurt mixture to the flour mixture, stirring until just
blended; do not overmix.
6. Lightly flour a work surface and rolling pin.
7. Roll out the dough to 1/4" thickness.
8. With a sharp knife, cut into 12 wedges; place on the baking sheet.
9. Reduce oven temperature to 400; bake until golden brown, 12-15 minutes.

10. Cool on a wire rack 10 minutes.


DAYLA (http://www.recipezaar.com/search/get...id=52233&path=)



Cuisine:
"Scones"
Ratings : 2- 2.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 100 Calories; 4g Fat (38.2%
calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber;
16mg Cholesterol; 134mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2.3 points

Delicious warm with strawberries and/or raspberries.
Excellent next to your morning tea.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Yogurt Scones

Recipe By :Still Life With Menu, Mollie Katzen, pg 23
Serving Size : 18 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Raisins/ Raisin- type

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup White Flour -- Unbleached
1 1/2 cup Whole-Wheat Flour
2 Tsp Baking Powder
2 Tsp Baking Soda
1/2 Tsp Salt
6 tablespoon Cold Butter
2 tablespoon Packed Brown Sugar
1 1/4 cup Nonfat Yogurt -- *Note
1/2 cup Egg Beaters 99% Egg Substitute -- **Note
1/2 cup Packed Raisins -- Or Sultanas, Currant

*NOTE: Original recipe used firm yogurt
**NOTE: Original recipe used 2 regular eggs

Preheat oven to 400 deg F. Lightly grease a baking sheet with nonstick
spray or an alternative.

Sift together the first 5 ingredients. Then cut together with butter and
brown sugar, using a food processor (steel blade attachment), pastry
cutter or electric mixer - until uniformly blended. It should resemble
coarse meal. If using a feel processor, transfer everything to a bowl.

Beat the yogurt together with 1 egg. Make a well in the center of the dry
ingredients, and add the yogurt mixture along with the dried fruit. Mix as
minimally as possible, with swift, decisive strokes, until well blended.
Drop by rounded quarter-cup measures onto the lightly greased sheet. Beat
the remaining egg. Brush the tops with beaten egg (the softness of the
batter might require you to pat, rather than brush, it on).

Bake 12 - 15 minutes. Serve hot or warm.

Prep Time: 30 minutes

Yield: 1 - 1 1/2 doz

>From: Reggie Dwork <reggie@reggie.com>



Cuisine:
"Scones"
Ratings : 2.5- 3 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 4g Fat (27.0%
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 11mg
Cholesterol; 316mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 2.63 points

These scones are unusually light and fluffy.

Unlike most recipes for scone, this one doesn't require
any rolling or cutting of the dough. In fact, the "dough"
is more of a batter, and can be dropped - like cookies -
directly onto the baking sheet. Because of this great
shortcut, the recipe can be completely assembled in just
15 minutes. So pull this one out if you have guests coming
for tea on short notice.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4680