Lemon Rosemary Scones

cooking spray

2 3/4 cups all-purpose flour

1/3 cup sugar

1 tbsp baking powder
1 tbsp lemon peel

2 tsp fresh rosemary, minced
1/4 teaspoon salt

1/4 cup butter

2/3 cup milk

1 egg, beaten

1 egg white, beaten

2 tsp milk 

Preheat oven to 425°F. Lightly coat a baking sheet with nonstick cooking spray; set aside. In a large bowl, stir together flour, sugar, baking powder, lemon peel, rosemary, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. In a small bowl, stir together the 2/3 cup milk, the egg, and egg white. Add milk mixture all at once to flour mixture. Using a fork, stir just until moistened.

Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently 10 to 12 times or just until dough is smooth. Pat gently into a 9-inch circle, about 1/2-inch thick. Cut the dough into 12 wedges.Transfer scones to prepared baking sheet. Brush tops with the 2 teaspoons milk. Bake for 12 to 15 minutes or until golden brown. Serve warm

Nutritional Info (Per serving):

Calories: 174, Saturated Fat: 2g, Sodium: 155mg, Total Fat: 5g, Carbs: 28g, Cholesterol: 29mg, Protein: 4