Instructions: This is out of a cookbook called Real People Cookin Low Fat by Kathy M. College in Salt Lake City, Utah.

Preheat oven to 400 degrees. Spray a round cake pan with PAM. In a large mixing bowl, combine the flour, baking powder and sugar. Add the margarine and work it into the flour with a fork until evenly distributed. In a medium mixing bowl, combine the egg beaters, milk and lemon peel. Beat with a mixer for about four minutes or until fluffy. Make a well in the center of the flour mixture and pour in the egg mixture. Combine with a mixer or wooden spoon. Add the raisins and stir them into the batter.

On a floured bread board, work the batter into an even, circular shape the size of the pan. Place the batter into the pan and using a knife, cut into eight wedges. Place in the oven and bake for 25 minutes or until brown.

Combine the powdered sugar, vanilla, and milk to form a glaze, and drizzle over the scones when removed from the oven. Serve.

Variations: Instead of the glaze top with a sprinkle of cinnamon and sugar, or drizzle with honey.

Note: These make a great breakfast, brunch, or afternoon tea delight!

Preperation time: 15 minutes plus baking time, Number of

Servings: 8

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