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Thread: Lowfat Sweet Scone Recipes Collection 2

  1. #1
    Join Date
    Mar 2001
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    Default Lowfat Sweet Scone Recipes Collection 2

    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 *

    Cranberry Scones

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 3/4 cups all-purpose flour
    1/2 cup granulated sugar
    1/4 cup yellow cornmeal
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    2 tablespoons chilled butter -- cut into small pieces
    1/2 cup halved fresh cranberries
    1/2 cup low-fat buttermilk
    1/2 teaspoon grated orange rind
    1 large egg -- lightly beaten
    Cooking spray
    1 teaspoon powdered sugar

    Preheat oven to 375°.
    Lightly spoon flour into dry measuring cups; level with a knife. Combine
    flour and the next 5 ingredients (flour through salt) in a bowl; cut in
    butter with a pastry blender or 2 knives until mixture resembles coarse
    meal. Add cranberries, tossing to coat.
    Combine buttermilk, rind, and egg; add to flour mixture, stirring just
    until moist (dough will be sticky).
    Turn dough out onto a lightly floured surface, and knead lightly 5 times
    with floured hands. Pat dough into a 7-inch circle on a baking sheet
    coated with cooking spray. Cut the dough into 10 wedges, cutting into but
    not completely through dough. Bake at 375° for 30 minutes or until golden.
    Sift powdered sugar over scones; serve warm.

    Yield: 10 servings (serving size: 1 scone)

    CALORIES 168 (17% from fat); FAT 3.2g (satfat 1.7g, monofat 0.9g, polyfat
    0.3g); PROTEIN 3.7g; CARBOHYDRATE 31.2g; FIBER 1.1g; CHOLESTEROL 28mg;
    IRON 1.4mg; SODIUM 231mg; CALCIUM 75mg;
    Cooking Light, NOVEMBER 2002



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

    Per Serving (excluding unknown items): 164 Calories; 3g Fat (17.1%
    calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 25mg
    Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : 3.39 points
    Scones are best served soon after baking.

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


    * Exported from MasterCook *

    Cranberry Walnut Scones

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Cranberries Nuts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups flour
    1/4 cup maple sugar -- or brown sugar
    2 teaspoons baking powder
    2 tablespoons unsalted butter
    1/2 cup cranberries -- (fresh or dried)
    1/4 cup walnuts -- chopped
    1 cup buttermilk
    1 tablespoon skim milk

    Preheat oven to 425. Spray baking sheet with cooking spray. In large bowl
    stir together flour, sugar, baking powder and salt. Cut in butter. Stir in
    cranberries and walnuts. Make a well in center and stir in buttermilk.
    Dough should be sticky. Pat into 8" round. Cut each round into 8
    triangles.

    Brush top with milk and sprinkle with maple sugar. Bake for 14 to 18
    minutes.

    EACH BISCUIT: Calories 190 - Calories from Fat 52 Percent Total Calories
    From: Fat 27%, Protein 10%, Carbohydrate 62% Totals and Percent Daily
    Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 9mg, Sodium
    122mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 5g,
    Vitamin A 127 units, Vitamin * 0 units, Calcium 0 units, Iron 1 units

    http://mardiweb.com/lowfat/breakfst.htm#Recipe000997
    Lowfat cooking on the web

    From Pat_H <kitpath@earthlink.net>

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

    Per Serving (excluding unknown items): 196 Calories; 6g Fat (26.4%
    calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 9mg
    Cholesterol; 157mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

    NOTES : 4.22 points

    If you like short-bread-dry crumbly biscuits - these were
    quite good and easy to prepare. We halved the recipe - I
    used light brown sugar. (I used "diet" butter.) Dried but
    moist cranberries. Took 15 minutes. I made them to
    accompany a canned soup.


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


    * Exported from MasterCook *

    Cranberry, Applesauce Scones

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups flour
    1/2 teaspoon salt
    4 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 cup sugar
    1/4 cup cold butter
    1 cup fresh cranberries -- or frozen cranberries (do not thaw frozen berries)
    12 tablespoons unsweetened applesauce -- 12- 14
    1 175 gram container lowfat yogurt -- (175 g)
    grated orange -- rind of

    16 scones
    1. Preheat oven to 425f.
    2. Combine the first 5 ingredients (dry ingredients).
    3. With a pastry blender or 2 knives cut in the butter until crumbles are
    the size of peas Add cranberries, mix well.
    4. In a small bowl combine: applesauce, yogurt& peel.
    5. Add to dry ingredients and mix gently, do not knead.
    6. Remove dough from bowl, divide into four parts and divide each quarter
    into 4 parts making 16 scones.
    7. Be as gentle as possible when forming scone. Place on a cookie sheet,
    do not let the scones touch Bake 18-25 minutes or until browned.
    8. Cool on a rack.



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

    Per Serving (excluding unknown items): 150 Calories; 3g Fat (19.6%
    calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 8mg
    Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat
    Milk; 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : 3.09 points
    by Bergy These scones freeze well. Nice on a festive
    brunch table - Nov 6, 2001

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


    * Exported from MasterCook *

    Currant Scones

    Recipe By :bbbbb
    Serving Size : 8 Preparation Time :0:00
    Categories : Lowfat/ Low Calorie Raisins/ Raisin- type

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups flour -- all-purpose
    1/2 teaspoon baking soda
    1/2 teaspoon cream of tartar
    1 pinch salt
    1 tablespoon sugar
    2 tablespoons butter
    1/2 cup buttermilk
    2 tablespoons golden seedless raisins

    Preheat the oven to 375 degrees F.

    Cut the butter into small pieces and add to the sifted flour, baking soda
    and cream of tartar (or one teaspoon baking powder).

    Add the sugar and combine with a food processor or by lightly rubbing with
    your hands until it is bread crumb consistency.

    Add the raisins.

    Add sufficient buttermilk to make a soft, elastic dough.

    Turn onto a floured pastry board, knead lightly and roll out to about 1/4"
    thickness.

    Cut in circles and place on a greased and flour-dusted baking tray.

    Also dust the top of the scones with a little flour.

    Bake for 25 - 30 minutes.

    Cool on a wire rack and serve warm or cold with tea or coffee.

    Servings: 8



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

    Per Serving (excluding unknown items): 130 Calories; 3g Fat (22.5%
    calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 8mg
    Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat
    Milk; 1/2 Fat; 0 Other Carbohydrates.

    NOTES : 2.65 points

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


    * Exported from MasterCook *

    Currant Scones 2

    Recipe By :Eating Well Secrets of Low-Fat Cooking
    Serving Size : 12 Preparation Time :0:00
    Categories : Dried Currants Lowfat/ Low Calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cup All-Purpose Flour
    1/4 cup Light Brown Sugar
    1 Tsp Baking Powder
    1 Tsp Cream Of Tartar
    1/2 Tsp Salt
    3/4 cup Lowfat Buttermilk
    2/3 cup Currants
    1 1/2 Tsp Canola Oil -- *Note
    1 tablespoon skim milk -- For Brushing Tops

    *NOTE: Original recipe used 1 T canola oil.

    Preheat oven to 350 deg F. Lightly oil a baking sheet or coat it with
    nonstick cooking spray. (I used a nonstick baking sheet liner.)

    In a large bowl, whisk flour, brown sugar, baking powder, cream of tartar
    and salt. In another bowl, stir together buttermilk, currants and oil.
    Make a well in the center of the dry ingredients and gradually stir in the
    buttermilk mixture.

    On a lightly floured surface, pat or roll the dough into a round about
    1/2" thick. With a long knife, cut the round into 12 wedges and transfer
    to the prepared baking sheet. Brush the tops with milk. Bake for 15 - 20
    min, or until golden brown. Serve warm.

    Makes 1 dozen scones.

    These were extremely easy to make and tasted wonderful.

    Entered into MasterCook and tested for you by Reggie & Jeff Dwork
    <reggie@reggie.com>




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

    Per Serving (excluding unknown items): 122 Calories; 1g Fat (6.7% calories
    from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 1mg
    Cholesterol; 148mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0
    Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

    NOTES : 2.32 points

    Cal 123
    Fat 1.1g
    Carb 25.8g
    Fib 0.5g
    Pro 3g
    Sod 138mg
    CFF 7.6%



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


    * Exported from MasterCook *

    Date and Maple Scones

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups all-purpose flour
    1/4 cup firmly packed brown sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/3 cup chilled stick margarine -- cut into small pieces
    1/2 cup chopped pitted dates
    1/2 cup 1% low-fat milk
    3 tablespoons maple syrup
    Cooking spray

    Preheat oven to 400º.

    Combine first 5 ingredients in a bowl; cut in margarine with a pastry
    blender or 2 knives until mixture resembles coarse meal. Add dates; toss
    well. Combine milk and syrup. Add to flour mixture, stirring just until
    moist.

    Turn dough onto a lightly floured surface; knead 4 or 5 times. Pat dough
    into an 8-inch circle on a baking sheet coated with cooking spray. Cut
    dough into 12 wedges, cutting into, but not through, dough.

    Bake at 400º for 15 minutes or until golden. Serve warm.

    Cuisine:
    "Scones"
    Source:
    "Cooking Light, December 1996, p.101"
    Copyright:
    "© Cooking Light"
    T(Baking Time):
    "0:15"
    Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 176 Calories; 5g Fat (27.2%
    calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; trace
    Cholesterol; 225mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0
    Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

    NOTES : 3.73 points
    Cut dates with scissors or a knife coated with cooking
    spray.

    Nutr. Assoc. : 0 0 0 0 0 0 500 0 0 0


    * Exported from MasterCook *

    Double Apple Walnut Scones

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup apple juice
    1/2 cup dried currants -- or raisins
    1/2 cup finely chopped dried apple
    1 cup low-fat buttermilk
    1/4 cup sugar
    3 tablespoons stick margarine or butter -- melted and cooled
    2 cups all-purpose flour
    1/4 cup coarsely chopped walnuts
    1 tablespoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    Cooking spray

    Preheat oven to 350°.
    Place apple juice in a small microwave-safe bowl; microwave at HIGH for 3
    minutes or until juice boils. Remove from microwave. Add currants and
    dried apple; let stand 15 minutes.
    Combine the buttermilk, sugar, margarine, and apple juice mixture in a
    large bowl. Lightly spoon flour into dry measuring cups, and level with a
    knife. Combine the flour, walnuts, baking powder, baking soda, and salt;
    add to buttermilk mixture, stirring just until moist (dough will be
    sticky). Drop the dough into 12 rounds (about 1/4 cup) onto a baking sheet
    coated with cooking spray. Bake at 350° for 17 minutes or until golden.
    Place on a wire rack.



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

    Per Serving (excluding unknown items): 170 Calories; 5g Fat (24.5%
    calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 1mg
    Cholesterol; 330mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
    Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

    NOTES : 3.61 points





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


    * Exported from MasterCook *

    Double Ginger Scones

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 3/4 cups all-purpose flour
    1/2 cup packed brown sugar
    1 Tbsp crystallized ginger -- finely chopped
    1 tbsp baking powder
    1 tsp baking soda
    1 tsp ground ginger
    3/4 tsp salt
    1/4 cup unsweetened applesauce
    2 Tbsps butter or margarine -- cut up
    1 cup lowfat vanilla yogurt
    1/2 cup golden raisins
    1 egg white -- lightly beaten
    1 Tbsp sugar

    Heat oven to 400. Lightly coat large baking sheet with nonstick cooking
    spray. Combine first 7 ingredients in a large bowl. Add applesauce and
    butter; mix with fingers or fork until mixture resembles coarse crumbs.
    Stir in yogurt and raisins. Turn dough out onto floured surface. Gather
    into a ball. Pat into 9-inch circle. Using sharp knife coated with
    nonstick cooking spray, cut into 12 equal wedges. Arrange wedges on
    prepared baking sheet, 2 inches apart. Brush with egg white; sprinkle
    with sugar. Bake in 400 oven for 12-15 minutes or until golden brown.
    Remove to a wire rack to cool slightly. Serve warm or at room temp.

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




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

    Per Serving (excluding unknown items): 204 Calories; 2g Fat (10.8%
    calories from fat); 4g Protein; 42g Carbohydrate; 1g Dietary Fiber; 6mg
    Cholesterol; 402mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
    1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

    NOTES : 4 points

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


    * Exported from MasterCook *

    Double Oat Scones

    Recipe By :
    Serving Size : 8 Preparation Time :0:15
    Categories : Cranberries Lowfat/ Low Calorie
    Oatmeal

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup all-purpose flour
    1/4 cup packed brown sugar
    1 1/2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    3 tablespoons margarine
    1/2 cup quick-cooking oats -- or old-fashioned oats
    1/2 cup oat bran
    1/2 cup dried cranberries -- or raisins
    1/4 cup fat-free cholesterol-free egg product -- or 2 egg whites
    1/2 cup lowfat buttermilk

    Heat oven to 400°. Mix flour, brown sugar, baking powder, baking soda and
    salt in large bowl. Cut in margarine, using pastry blender or
    crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in oats,
    oat bran and cranberries. Stir in egg product and just enough buttermilk
    so dough leaves side of bowl and forms a ball.

    Turn dough onto lightly floured surface; gently roll in flour to coat.
    Knead lightly 10 times. Pat into 8-inch circle on ungreased cookie sheet.
    Cut into 8 wedges with floured knife, but do not separate.

    Bake 16 to 18 minutes or until golden 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® Recipe.

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

    Description:
    "Oats are a good source of soluble fiber. Research shows that oats can
    be helpful in lowering blood cholesterol, which is good news for your
    heart."
    Cuisine:
    "Scones"
    S(Internet Address):
    "For more great ideas visit my Web site at: www.bettycrocker.com"
    Copyright:
    "© General Mills, Inc. 1998."
    Yield:
    "8 scones"
    T(Bake Time):
    "0:18"
    Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 165 Calories; 5g Fat (27.3%
    calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 1mg
    Cholesterol; 277mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

    NOTES : 3.3 points

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


    * Exported from MasterCook *

    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 all-purpose flour
    7 tablespoons sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/4 cup chilled margarine -- cut into small pieces
    1/2 cup dried tart cherries
    1/2 cup nonfat buttermilk
    1 teaspoon vanilla extract
    1/4 teaspoon almond extract
    1 egg -- lightly beaten
    Vegetable cooking spray
    1 egg white -- lightly beaten
    1 tablespoon sugar

    Combine first 5 ingredients in a bowl; cut in margarine with a pastry
    blender until mixture resembles coarse meal. Add cherries; toss well.

    Combine buttermilk and next 3 ingredients; add to dry ingredients,
    stirring just until dry ingredients are moistened (dough will be sticky).

    Turn dough out onto a lightly floured surface, and with floured hands,
    knead 4 to 5 times. Pat the dough into an 8-inch circle on a baking sheet
    coated with cooking spray.

    Cut dough into 12 wedges, cutting into but not through dough. Brush with
    egg white, and sprinkle with 1 tablespoon sugar.

    Bake at 400 degrees for 18 minutes or until golden.

    (serving size: 1 scone)

    Cuisine:
    "Scones"
    Source:
    "Cooking Light, Nov/Dec 1994, page 198"
    Copyright:
    "© Cooking Light"
    Yield:
    "1 dozen"
    Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 141 Calories; 1g Fat (4.8% calories
    from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 16mg
    Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
    Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

    Serving Ideas : Serve warm.

    NOTES : 3.69 points

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


    * Exported from MasterCook *

    Dried Pear and Cardamom Scones

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups all-purpose flour
    1/2 cup whole wheat flour
    1/4 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/8 teaspoon ground cardamom
    3 tablespoons butter
    10 tablespoon low-fat buttermilk
    1 teaspoon grated lemon rind
    1 teaspoon vanilla extract
    1 large egg
    1 cup chopped dried pears
    2 teaspoons all-purpose flour
    Cooking spray
    1 large egg white -- lightly beaten

    Preheat oven to 350°.
    Lightly spoon flours into dry measuring cups; level with a knife. Combine
    flours, sugar, baking powder, salt, and cardamom in a large bowl; cut in
    butter with a pastry blender or 2 knives until mixture resembles coarse
    meal.
    Combine buttermilk, rind, vanilla, and egg in a medium bowl; stir in dried
    pears. Add buttermilk mixture to flour mixture, stirring just until moist
    (dough will be sticky).
    Turn the dough out onto a lightly floured surface. Dust top of the dough
    with 2 teaspoons all-purpose flour, and pat into an 8-inch circle. Cut
    dough into 8 wedges; arrange wedges 1/2 inch apart on a baking sheet
    coated with cooking spray. Brush egg white over wedges. Bake at 350° for
    25 minutes or until golden. Serve warm.

    Yield: 8 servings



    Cuisine:
    "Scones"
    Source:
    "Cooking Light, OCTOBER 2002"
    Ratings : 4- 4.5 0 - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 222 Calories; 5g Fat (21.9%
    calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 36mg
    Cholesterol; 334mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
    1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

    NOTES : 4.45 points
    Scones, like biscuits, are most tender when handled
    minimally. So have your ingredients ready, and use a soft
    touch when mixing and patting the dough.




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


    * Exported from MasterCook *

    Drop Scones

    Recipe By :
    Serving Size : 24 Preparation Time :0:00
    Categories : Blueberries Lowfat/ Low Calorie
    Raspberries

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup self-rising flour
    2 teaspoons sugar
    1 egg -- beaten
    1 tablespoon light margarine -- melted
    1/2 cup 1% milk
    Cooking spray
    Garnish
    1 cup blueberries
    1 cup raspberries
    1 container fat free vanilla yogurt -- (8 ounces)

    Combine the flour and sugar in a medium bowl. Make a well in the center of
    the dry ingredients, and add the egg, melted margarine, and a little of
    the milk. Gradually stir the flour into the liquids and add the remaining
    milk a little at a time, to make a fairly thick, smooth batter.

    Coat a large nonstick skillet with cooking spray and heat over medium high
    heat. For each scone, drop a heaping tablespoon of batter onto the hot
    surface. When bubbles form on the surface of the scones, use a spatula to
    turn them and then cook until the underside is golden brown, about 1
    minute.

    Remove the scones from the skillet and keep warm under a clean cloth.
    Cook the rest of the batter in the same way


    SOME MORE IDEAS
    Instead of serving the drop scones with the crushed fruit, top each one
    with a
    dab of yogurt and a little jam. Apple drop scones: Stir 1 cored and finely
    diced
    sweet apple into the batter with a pinch of ground cloves. Serve the
    scones
    dusted with a little sifted confectioners sugar. Parmesan and herb drop
    scones:




    Cuisine:
    "Scones"
    Ratings : 0.5- 1 0 - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 41 Calories; 1g Fat (12.7% calories
    from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol;
    84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0
    Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

    NOTES : .7 points

    Serves 6 (makes about 24 drop scones) Drop scones, also
    called Scotch pancakes, are easy and fun to make, and
    perfect for breakfast on the weekend or even as a simple
    dessert. Served with creamy low fat vanilla yogurt and
    sweet, succulent berries, they are quite irresistible.
    http://my.webmd.com/content/Article/89/100449.htm

    Instead of sugar add 1 tablespoon snipped fresh chives, 1
    tablespoon chopped
    fresh oregano, and 2 tablespoons freshly grated Parmesan
    cheese to the flour.
    Serve the drop scones topped with low fat plain yogurt or
    cottage cheese and
    halved cherry tomatoes. Homemade drop scones contain less
    fat and sugar than store
    bought scones, and serving them with low fat yogurt
    instead of butter keeps the total fat content low.

    The scones are served with a crushed berry sauce,
    eliminating the need for pancake syrup, which is high in
    sugar and calories.
    Each serving provides calories 152, calories from fat 21,
    fat 2g, saturated fat
    1g, cholesterol 37mg, sodium 319mg, carbohydrate 27g,
    fiber 3g, sugars 8g,
    protein 5g. Excellent source of phosphorus. Good source of
    calcium, riboflavin,
    thiamine, vitamin *.

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


    * Exported from MasterCook *

    Fresh Strawberry Scones

    Recipe By :California Strawberry Commission
    Serving Size : 8 Preparation Time :0:00
    Categories : Lemon Lowfat/ Low Calorie
    Strawberries

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 3/4 cup Flour
    2 Tbsp butter -- *Note
    2 Tsp Baking Powder
    1/2 cup frozen orange juice concentrate
    1/4 cup Skim Milk -- **Note
    1 tablespoon skim milk
    1 Tsp Lemon Zest
    2 cup Sliced Strawberries
    4 Tbsp Strawberry Jam

    *Note: original recipe used 4 tbsp butter, refrigerated.
    **Note: original recipe used regular milk.

    Stir the flour and baking powder together. Cut in the butter until the
    mixture resembles coarse crumbs. Mix the fruit juice concentrate and milk
    together, stir in the lemon zest. Make a well in the center of the flour
    mixture, pour in the liquid and begin to mix together using a plastic
    dough divider or rubber spatula. The dough should come together forming a
    ball, yet remain fairly sticky, hence the need for the dough divider.
    This will make your task much simpler.

    Knead the dough a few times in the bowl until it forms a workable ball,
    yet retaining most of its stickiness - you may need to work in an extra
    tbsp or two of flour. Pat the dough down to a circle about 3/4 inch
    thick, wrap in plastic and refrigerate for at least one hour.

    Prepare a baking sheet by sprinkling it with a generous amount of flour.
    Cut the dough with a serrated knife down the middle, as if you were
    splitting an english muffin. Place the bottom half of the scone dough on
    the baking sheet, lay the sliced strawberries evenly and place dollops of
    the jam to cover the bottom half. Lay the top of the scone dough over
    this and slightly crimp the edges together. You may want to carefully
    lift the dough at this point to check that enough flour has been sprinkled
    beneath it to prevent it from sticking while it bakes. If not, add a
    little extra.

    Pre-heat the oven to 400 degrees F. Cut the dough, using the dough
    divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top
    with a little milk or egg whites for a shinier appearance.

    Bake for 14 minutes or until browned. Serve when cooled just enough to
    handle, or store covered and re-heat in the toaster oven to crisp.

    Cal 167.7
    Fat .5
    CFF 2.4%

    >From: Dawn Forsyth <honu@netgate.net>



    Cuisine:
    "Scones"
    Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 194 Calories; 3g Fat (15.4%
    calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 8mg
    Cholesterol; 162mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0
    Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : 3.73 points

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


    * Exported from MasterCook *

    Ginger Scones

    Recipe By :Benjamin Ford, Exec Chef, The Farm of Beverly Hills
    Serving Size : 12 Preparation Time :0:40
    Categories : Apples/ Applesauce Lowfat/ Low Calorie
    Spices

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    nonstick cooking spray
    2 cups all-purpose flour
    2 tablespoons brown sugar
    3 tablespoons sugar
    2 teaspoons baking powder
    1 teaspoon ground ginger
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/8 cup cold butter
    1/8 cup light margarine -- cold
    1/2 cup unsweetened applesauce
    1/4 cup milk
    1 egg -- separated
    sugar -- for topping

    This low-fat scone variation uses applesauce instead of cream for
    sweetness and moisture.

    Prep 25 mins; cook 12-15 mins. Preheat oven to 400F and coat a baking
    sheet with nonstick cooking spray.

    1. In a large bowl, combine dry ingredients. Cut in butter and margarine
    until mixture resembles coarse crumbs.

    2. In a small bowl, combine applesauce, milk and egg yolk until smooth;
    stir into flour mixture just until moistened.

    3. Turn out onto floured surface; knead gently 5 to 6 times. Pat into an
    8-inch circle, then cut into 12 wedges. Place wedges 1 inch apart on
    baking sheet.

    4. Beat egg white until frothy; brush over scones. Sprinkle with extra
    sugar. (See variation.) Bake 12 to 15 minutes or until golden brown.

    EACH 129cals, 25% fat (4g total). -Estimated by ShapeCooks.




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

    Per Serving (excluding unknown items): 133 Calories; 4g Fat (24.4%
    calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 21mg
    Cholesterol; 273mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : 2.79 points

    This low-fat scone variation uses applesauce instead of
    cream for sweetness and moisture.
    Variation: Add diced candied ginger or turbinado sugar on
    top.

    FYI - The restaurant is located in Los Angeles. Ford's
    cuisine combine California farm-fresh produce with hints
    of Mediterranean. Weekday breakfast and brunch are popular
    meals for the restaurant. These scones would make a great
    gift.

    --Recipe featured in "Tasteful Gifts," by J. G. Watson in
    Shape Cooks (Magazine) Winter 1998. --email from
    kitpath@earthlink to elf, mc

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


    * Exported from MasterCook *

    Gingersnap Scones With Espresso Glaze

    Recipe By :
    Serving Size : 10 Preparation Time :0:00
    Categories : Coffee Cookie Crumbs
    Lowfat/ Low Calorie Nuts
    Spices

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 3/4 cups all-purpose flour
    1/4 cup gingersnap cookie crumbs -- (about 6 cookies, finely crushed)
    1/4 cup sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/4 cup chilled stick margarine -- cut into small pieces
    1/2 cup lowfat buttermilk
    1 large egg -- lightly beaten
    Cooking spray
    1 tablespoon hot water
    1 1/2 teaspoons instant coffee granules
    3/4 cup sifted powdered sugar
    1/2 cup walnut halves -- 10 walnut halves

    Preheat oven to 400º.

    Combine the first 6 ingredients in a bowl; cut in margarine with a pastry
    blender or 2 knives until the mixture resembles coarse meal. Add
    buttermilk and egg, stirring just until moist (dough will be sticky).

    Turn dough out onto a lightly floured surface; with floured hands, knead
    lightly 4 times. Pat dough into a 10-inch circle on a baking sheet coated
    with cooking spray. Cut dough into 10 wedges, cutting into, but not
    through, dough. Bake at 400º for 15 minutes or until golden.

    Combine hot water and coffee granules in a medium bowl; stir well. Add
    powdered sugar; stir well. Drizzle over scones. Cut into 10 wedges; top
    each with 1 walnut half.

    Serving Size: 1 scone

    Description:
    "Talk about a double hit: coffee in your cup, coffee in your scones."
    Cuisine:
    "Scones"
    Source:
    "Cooking Light, January/February 1997, p.81"
    Copyright:
    "© Cooking Light"
    T(Baking Time):
    "0:15"
    Ratings : 5- 5.5 0 - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 226 Calories; 9g Fat (34.3%
    calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 19mg
    Cholesterol; 282mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
    Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

    NOTES : 5.07 points

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


    * Exported from MasterCook *

    Glazed Cinnamon- Raisin Scones

    Recipe By :
    Serving Size : 8 Preparation Time :0:10
    Categories : Bisquick Lowfat/ Low Calorie
    Raisins/ Raisin- type Spices

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    scones:
    3 tablespoons sugar
    1 teaspoon ground cinnamon
    1 egg
    2 cups reduced fat Bisquick® -- or reg bisquick® baking mix
    1/3 cup raisins -- or currants
    1/3 cup nonfat milk -- or whipping cream

    GLAZE
    1/2 cup powdered sugar
    1 tablespoon nonfat milk -- or whipping cream

    Heat oven to 425°. Grease cookie sheet.

    Prepare Glaze; set aside.

    Mix remaining ingredients until soft dough forms. Spread dough into 8-inch
    circle on cookie sheet. Cut into 8 wedges, but do not separate.

    Bake 10 to 12 minutes or until golden brown. Drizzle Glaze over warm
    scones. Carefully separate wedges. Serve warm.

    GLAZE
    Mix ingredients.

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

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

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

    Description:
    "We've eliminated the traditional kneading step for scones, making
    these quick, easy and even more tender."
    Cuisine:
    "Scones"
    S(Internet Address):
    "For more great ideas visit my Web site at: www.bettycrocker.com"
    Copyright:
    "© General Mills, Inc. 1998."
    Yield:
    "8 scones"
    T(Bake Time):
    "0:12"
    Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 197 Calories; 3g Fat (14.5%
    calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 26mg
    Cholesterol; 389mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
    1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

    NOTES : 3.99 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 720


    * Exported from MasterCook *

    Jumbo Peanut Butter Scones

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Bisquick Lowfat/ Low Calorie
    Peanut Butter

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup nonfat vanilla yogurt
    2 tablespoons reduced-fat peanut butter
    1 1/4 cups reduced fat Bisquick®
    2 teaspoons sugar -- (2 to 3)

    Directions:
    Preheat the oven to 400-degrees. In a medium bowl stir together the yogurt
    and peanut butter. Stir in the baking mix.

    On a baking sheet pat dough with floured fingers to form a 5-inch circle
    about 3/4-inch thick. Cut into six wedges. Sprinkle with sugar.

    Bake in the 400-degree oven about 15 minutes or until light brown. Serve
    warm.


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

    Per Serving (excluding unknown items): 143 Calories; 3g Fat (22.6%
    calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; trace
    Cholesterol; 325mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat; 1/2 Other
    Carbohydrates.

    NOTES : 2.91 points

    Topping suggestions: Jelly, jam, or honey - all natural
    toppings!
    Recipe makes six scones.




    Nutr. Assoc. : 0 0 0 0


    * Exported from MasterCook *

    Lemon and Poppy Seed Scones

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups all-purpose flour
    3 teaspoons baking powder
    1/4 teaspoon salt
    1/4 cup sugar
    1 tablespoon poppy seeds
    1/3 cup margarine -- or butter firm
    1/3 cup currants
    2 tablespoons lemon juice
    3/4 cup skim milk

    Heat oven to 425º. Spray cookie sheet with nonstick cooking spray.

    Mix flour, baking powder, salt, sugar and poppy seed in large bowl. Cut in
    margarine, using pastry blender or crisscrossing 2 knives, until mixture
    resembles fine crumbs. Stir in currants. Mix lemon juice and milk; stir
    into flour mixture.

    Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or
    roll into 9-inch circle on ungreased cookie sheet. Brush with milk and
    sprinkle with sugar if desired. Cut into 8 wedges, but do not separate.

    Bake 12 to 15 minutes or until golden brown. Immediately remove from
    cookie sheet; carefully separate wedges. Serve warm.

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

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

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

    Description:
    "Did you know it takes over 900,000 poppy seeds to make one pound?
    You'll find their crunchy texture and nutty flavor pleasing in these
    scones."
    Cuisine:
    "Scones"
    S(Internet Address):
    "For more great ideas visit my Web site at: www.bettycrocker.com"
    Copyright:
    "© General Mills, Inc. 1998"
    Yield:
    "8 scones"
    Ratings : 5- 5.5 0 - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 238 Calories; 8g Fat (31.5%
    calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; trace
    Cholesterol; 352mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
    1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : 5.22 points

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


    * Exported from MasterCook *

    Lemon Ginger Scones

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups flour
    1/4 cup sugar
    1 teaspoon baking soda
    1 teaspoon cream of tartar
    1/4 cup crystallized ginger -- finely chopped
    2 teaspoons grated lemon zest
    1 cup lowfat buttermilk
    1 tablespoon canola oil
    1 large egg
    1 tablespoon water
    1 tablespoon sugar

    Preheat oven to 350F.
    In a medium bowl, mix together flour, 1/4 cup sugar, baking soda and cream
    of tartar. Stir in ginger and lemon zest.
    In a small bowl, combine buttermilk and oil and add to the dry
    ingredients, stirring just until blended.
    Turn the slightly sticky dough out onto a lightly floured work surface and
    pat to 1/2-inch thickness. Using a floured, 4-inch round cutter, cut out
    the dough.
    Cut each circle in half to make half-moons. Reroll and cut the scraps,
    handling the dough as little as possible.
    Place scones onto a baking sheet that has been lightly coated with
    nonstick cooking spray.
    In a small bowl, lightly beat the egg with the water. Brush the tops of
    the scones with the egg glaze. Sprinkle scones with 1 tbsp. of sugar. Bake
    for 15 to 20 minutes, or until the tops are golden and firm to touch.
    Serve warm.
    Dietary Exchanges: 1 starch/bread, 1/2 fat.



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

    Per Serving (excluding unknown items): 132 Calories; 2g Fat (12.9%
    calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 16mg
    Cholesterol; 133mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : 2.60 points

    From the Kitchen of: Helen Source: www.fabulousfoods.com


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


    * Exported from MasterCook *

    Lemon Poppy Seed Scones

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

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    - Mix in one bowl:
    2 1/2 Cups flour
    1/4 Cup sugar
    2 Teaspoons baking powder
    1 Teaspoon baking soda
    1/2 Teaspoon salt
    grated rind of 1 -2 lemon -- - use 2 if you use plain yogurt
    2 Tablespoons poppy seeds -- *
    Mix in a separate bowl:
    1 Teaspoon lemon extract
    1 egg beaters 99% egg substitute
    1 8 oz Container nonfat yogurt -- (8 oz)- plain is OK but lemon is better


    * I find this is the minimum you can use and still keep the right taste
    Mix the dry ingredients into the wet ingredients. Try to use as few
    strokes as
    possible. Divide dough in half. Pat out each half onto a fat-free sprayed
    cookie
    sheet to a 7" circle. Cut each circle into 6 wedges. Bake at 425F for
    12-14
    minutes or until golden brown.

    >From: Chris Woods <cmwoods@indiana.edu>

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

    Per Serving (excluding unknown items): 134 Calories; 1g Fat (6.4% calories
    from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; trace
    Cholesterol; 304mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
    Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

    NOTES : 2.56 points
    These come out more "cakelike" than a traditional scone.

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

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

  2. #2
    iamelisia Guest

    Default Re: Lowfat Sweet Scone Recipes Collection 2

    I just want you to know that I am thoroughly enjoying these collections!!! Girl, you had me at Peanut Butter!!


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