Lemon Scones

 

2

cups Gold Medal® unbleached or all-purpose flour

1

tablespoon baking powder

1

teaspoon ground cardamom or coriander

1/2

teaspoon salt

2

tablespoons sugar

1

tablespoon canola or soybean oil

3

egg whites

1/2

cup (4 oz) Yoplait® original plain or 99% fat-free lemon burst yogurt

1

tablespoon grated lemon peel

1

tablespoon sugar

• 1 Heat oven to 400°F. Coat baking sheet with cooking spray.
• 2 In large bowl, combine flour, baking powder, cardamom or coriander, salt, and the 2 tablespoons sugar. Drizzle with oil and mix with fork until evenly distributed.
• 3 Reserve 1 tablespoon egg whites.
• 4 Stir yogurt, lemon peel, and remaining egg whites into flour mixture. Stir gently with fork until mixture holds together. Turn onto lightly floured surface. Knead about 8 strokes to mix dough thoroughly. Pat out dough to form 8-inch circle. With sharp knife, cut evenly into 8 wedges. Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites. Sprinkle with 1 tablespoon sugar. Bake 15 minutes, or until golden brown.