LIGHT CHEDDAR AND GREEN ONION SCONES 1 ½ cups all-purpose, unbleached flour 2 ½ teaspoons baking powder 1 Tablespoon sugar ½ teaspoon marjoram ½ teaspoon ground mustard powder ¼ teaspoon salt ¼ teaspoon turmeric (optional) 1 Tablespoon olive oil 1/3 cup shredded sharp Cheddar cheese 1/3 cup grated Parmesan cheese 1/3 to ½ cup skim milk 2 egg whites Heat oven to 400 degrees. Line a baking sheet with lightly floured parchment paper and coat with cooking spray. Set aside. In a large bowl, combine the flour, baking powder, sugar, marjoram, mustard powder, salt and optional turmeric. (The turmeric adds a pleasant golden color but not much flavor.) Stir in the olive oil and the cheeses. In a mixing cup, stir together 1/3 cup of the skim milk and the egg whites. Make a well in the center of the dry ingredients. Pour the milk mixture in and combine to make a soft dough. Do not over mix. If dough is too dry to stick together, add remaining milk. Transfer dough to a lightly floured work surface. Pat into a block 12 inches long and 3 inches wide and ¾ inches thick. Cut dough crosswise into 4 pieces, then cut each piece diagonally in half to make a total of 8 triangles. Place scones one inch apart on prepared baking sheet. Bake 15 to 18 minutes or until golden. Serve warm. Makes 8 scones at 152 calories and 5 grams of fat (28 percent of calories from fat each). Source: Unknown From Andrea