Lemon Scones, Low Fat - cooking recipe

Ingredients

2 cups unbleached flour (or all-purpose )
1 tablespoon baking powder
1 teaspoon ground cardamom or 1 teaspoon coriander
1/2 teaspoon salt
2 tablespoons Splenda sugar substitute (or sugar)
1 tablespoon canola oil (or soybean oil )
3 egg whites
1/2 cup 99% fat-free lemon yogurt
1 tablespoon grated lemon peel
1 tablespoon sugar

Preparation

Heat oven to 400\u00b0F Coat baking sheet with cooking spray.
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.
Reserve 1 tablespoon egg whites.
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.