Tangerine Scones

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup margarine, chilled and cut into slices
1/2 cup nonfat vanilla yogurt
2 egg whites, beaten
4 tangerines
1/3 cup confectioners sugar
2 teaspoons grated lemon peel
2 -1/2 teaspoons fresh-squeezed lemon juice

In bowl, combine flour, sugar, baking powder, cardamom, baking soda and salt. Stir to combine. Add butter or margarine and mix in using pastry blender or two knives until crumbly; set aside.
Wash and peel tangerines. Cut into 1/2-inch pieces, removing seeds; drain well. Stir into dry mixture. In small bowl, combine yogurt and eggs whites. Blend into dry ingredients; dough will be soft. Flour a cutting board and place dough on board. Sprinkle top with additional flour and pat out into a 9-inch round. Cut into twelve wedges. Spray a cookie sheet with nonstick cooking spray. Using a spatula, place scone wedges on cookie sheet and bake in preheated 350 degree oven for 18-22 minutes until golden brown. Cool slightly. In small bowl, mix confectioners sugar, lemon peel and juice. Brush glaze on each scone and serve.
Tip: If serving scones later, glaze just before serving.
Makes 12 scones.
Nutritional Information per serving:
Calories: 154
Protein: 3g
Carbohydrate: 27g
Fat: 4g
Saturated fat: 0.7g
Fiber: 2g
Cholesterol: 0.2mg
Sodium: 255mg

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