1. In a large mixing bowl, stir together flour, sugar, soda, salt and powder. Use only 1/2 tsp salt at this time. Using a pastry blender, cut in margarine or butter till mixture resembles coarse crumbs. Make a well in the center.

2. In a small bowl, stir together sour cream and egg yolk; add all at once to flour mixture. With a fork, stir till combined (note, this mixture may seem a little dry).

3. Turn dough onto a lightly floured surface. Quickly knead the dough, by gently folding and pressing for 10-12 strokes or till nearly smooth. Pat or lightly roll dough into a 7 inch circle. Cut into 12 wedges.

4. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white. Bake at 400F for 10-12 minutes or till lightly brown. Cool on a wire rack for 10 minutes. Serve warm. Per serving: 165 cal

1. Dried Cherry Scones: In a small bowl, pour enough water over 1/2 cup snipped dired sweet cherries or raisins to cover. Let stand for 5 minutes, drain well. Prepare scones as directed, except toss the drained cherries and 1 tsp. Finely shredded orange peel into the margarine-flour mixture before adding the sour cream mixture. Continue as directed, except omit the egg white for brushing. To glaze the baked scones, in a small mixing bowl, sitr together 1 cup sifted powdered sugar, 1 T orange juice, and 1/4 tsp. Vanilla. Stir in more orange juice, 1 tsp at a time, till of a drizzling consistency. Driz- zle atop warm scones. Calories: 213.

2. Savory Rosemary Scones: Prepare Scones as directed, except substitute 1 T granulated sugar for the 3 T brown sugar. Stir in 1 T fresh snipped rosemary or 1 tsp dried rosemary (crushed) and 1/8 tsp pepper with the dry ingredients. After brushing scones with egg white, sprinkle with additional rose- mary if desired. Calories: 156 each.

From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,