Double-Ginger Scones

         Yield: 12 Servings
Categories: Muffins

2 3/4 c All-purpose flour 1/2 c Packed brown sugar 1 tb Crystallized ginger; finely -chopped 1 tb Baking powder 1 ts Baking soda 1 ts Ground ginger 3/4 ts Salt 1/4 c Unsweetened applesauce 2 tb Butter or margarine; cut up 1 c Lowfat vanilla yogurt 1/2 c Golden raisins 1 Egg white; lightly beaten 1 tb Sugar Heat oven to 400. Lightly coat large baking sheet with nonstick cooking spray. Combine first 7 ingredients in a large bowl. Add applesauce and butter; mix with fingers or fork until mixture resembles coarse crumbs. Stir in yogurt and raisins. Turn dough out onto floured surface. Gather into a ball. Pat into 9-inch circle. Using sharp knife coated with nonstick cooking spray, cut into 12 equal wedges. Arrange wedges on prepared baking sheet, 2 inches apart. Brush with egg white; sprinkle with sugar. Bake in 400 oven for 12-15 minutes or until golden brown. Remove to a wire rack to cool slightly. Serve warm or at room temp. Per serving: 202 Calories; 2g Fat (11% calories from fat); 4g Protein; 40g Carbohydrate; 7mg Cholesterol; 370mg Sodium Recipe by: Woman's Day