Lemon Ginger Scones

Lemon Ginger Scones - 16g Carbs

2 cups all-purpose flour
1/4 cup sugar
1 tsp baking soda
1 tsp cream of tartar
1/4 cup finely chopped, crystallized ginger (found in the spice section)
2 tsp grated lemon zest
1 cup lowfat buttermilk (2%)
1 Tbsp canola oil
1 large egg
1 Tbsp water
1 Tbsp sugar

Preheat oven to 350 F.

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.

Nutritional Information (per scone):
85 Calories, 1g Fat, 16g Carbs, 15mg Cholesterol, 87mg Sodium,
10mg Calcium

Dietary Exchanges: 1 Starch/Bread, 1/2 Fat