Honey Whole Wheat Scones
1/4 cup Margarine — firm
2 cups Whole wheat flour
2 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/3 cup Plain lowfat yogurt — or nonfat
1/4 cup Honey
3 Egg whites — slightly beaten
1 tablespoon Cracked wheat — uncooked
Preheat oven to 375 degrees; spray a cookie sheet lightly with nonstick cooking spray. Cut the margarine into the flour, baking powder, cinnamon and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the yogurt, honey and egg whites until the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on the cookie sheet with floured hands. Cut into 8 wedges, but do not separate. Sprinkle with the cracked wheat; press lightly into the dough. Bake for 19 to 21 minutes, or until the edge is light brown. Immediately remove from the cookie sheet; carefully separate the wedges. Serve warm.
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