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fatfree scones

     from Fat Free and Delicious by Robert Siegel, published by Pacifica
  isbn  0-935553-13-4

 serve plain or with your favorite spread

 2 cups whole wheat pastry flour
 1 teaspoon (rounded) baking powder
 1/2 teaspoon baking soda
 1 teaspoon sucanat (or your favorite form of granulated sugar)
 1/2 teaspoon salt
 1 teaspoon cinnamon
 1 1/4 cups soy milk (or any milk you prefer)
 1 cup raisins or currents
 1/2 cup dried fruit, finely minced (pineapple, apricots, etc.)
 1 tablespoon orange or lemon zest

 1.  Place dry ingredients in a bowl.
 2.  Add milk and fruit to the a hollow in the center of the dry
 Carefully fold from center to the outside until all ingredients are
 combined.  Do not over stir!!
 3.  Drop by tablespoons onto a nonstick, lightly oiled cookie sheet.
 4.  Bake at 400 degrees for 10 minutes, until golden.

 I would think one could make these savory just as well, with lots of herbs,
 garlic, etc.
 I have used all purpose whole wheat flour, seems fine to me.

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