Instructions: * I find this is the minimum you can use and still keep the right taste Mix the dry ingredients into the wet ingredients. Try to use as few strokes as
possible. Divide dough in half. Pat out each half onto a fat-free sprayed cookie
sheet to a 7" circle. Cut each circle into 6 wedges. Bake at 425F for 12-14
minutes or until golden brown.

NOTES : These come out more "cakelike" than a traditional scone.

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