*  Exported from  MasterCook Mac  *
 
                          Fresh Strawberry Scones
 
 Recipe By     : California Strawberry Commission
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  C             Flour
    2      Tbsp          reduced-calorie margarine -- *Note
    2      Tsp           Baking Powder
      1/2  C             orange juice, frozen concentrate
      1/4  C             1% low-fat milk -- plus 1 tablespoon
    1      tsp           Lemon Zest
    2      C             Sliced Strawberries
    4      Tbsp          Strawberry Jam
 
 *Note:  original recipe used 4 tbsp butter, refrigerated.
 **Note:  original recipe used regular milk.
 
 Stir the flour and baking powder together.  Cut in the wonderslim until 
 the
 mixture resembles coarse crumbs.  Mix the fruit juice concentrate and 
 milk together, stir in the lemon zest.  Make a well in the center of the 
 flour mixture, pour in the liquid and begin to mix together using a 
 plastic dough divider or rubber spatula.  The dough should come together 
 forming a ball, yet remain fairly sticky, hence the need for the dough 
 divider.  This will make your task much simpler.
 
 Knead the dough a few times in the bowl until it forms a workable ball, 
 yet retaining most of its stickiness - you may need to work in an extra 
 tbsp or two of flour.  Pat the dough down to a circle about 3/4 inch 
 thick, wrap in plastic and refrigerate for at least one hour.
 
 Prepare a baking sheet by sprinkling it with a generous amount of flour.
 Cut the dough with a serrated knife down the middle, as if you were
 splitting an english muffin.  Place the bottom half of the scone dough on
 the baking sheet, lay the sliced strawberries evenly and place dallops of
 the jam to cover the bottom half.  Lay the top of the scone dough over 
 this
 and slightly crimp the edges together.  You may want to carefully lift the
 dough at this point to check that enough flour has been sprinkled beneath 
 it to prevent it from sticking while it bakes.  If not, add a little 
 extra.
 
 Pre-heat the oven to 400 degrees F.  Cut the dough, using the dough 
 divider
 or a blunt knife, into 8 equal pie-shaped wedges.  Brush the top with a
 little milk or egg whites for a shinier appearance.
 
 Bake for 14 minutes or until browned.  Serve when cooled just enough to
 handle, or store covered and re-heat in the toaster oven to crisp.
 
 
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 Per serving: 179 Calories; 2g Fat (10% calories from fat); 4g Protein; 
 37g Carbohydrate; 0mg Cholesterol; 135mg Sodium