Lemon Ginger Scones

Note from Cheri: This diabetic friendly recipe was given to us by Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence! Marilyn originally got this recipe from Light the Fire - Fiery Food with a Light New Attitude!, by Linda Matthie-Jacobs. While this is not a diabetic dining book, Marilyn has since figured the nutritional analysis. Marilyn likes to serve these scones for brunch with Margarita Fruit Salad.

2 C flour 1/4 C sugar 1 tsp. baking soda 1 tsp. cream of tartar 1/4 C crystallized ginger, finely chopped, (found in the spice section of store) 2 tsp. grated lemon zest 1 C lowfat buttermilk (2%) 1 T canola oil 1 large egg 1 T water 1 T sugar

Makes about 16 scones 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 tablespoon of sugar. Bake for 15 to 20 minutes, or until the tops are golden and firm to touch. Serve warm. Per Scone: 85 Cal 1 g Fat 16 g Carbohydrate 15 mg Cholesterol 87 mg Sodium 10 mg Calcium Dietary Exchanges: 1 Starch/Bread 1/2 Fat