Yogurt Scones and Tea Bread

Yogurt Scones:
½ C. raisins	½ C. sugar
2 ½ C. all purpose flour	2 T. baking powder
6 T. margarine	1 t. baking soda
1 egg, beaten	½ t. salt
8 oz. plain low fat yogurt	peel of 1 lemon
Preheat oven 425°. In small bowl, toss raisins with 2 T. flour. Set aside. In large bowl, sift dry ingredients (flour, sugar, baking powder, baking soda, and salt), butter, cut in, until mix is crumbly. Add raisins, egg, yogurt, and lemon peel. Blend. Spray cookie sheet with Pam. Drop batter with tablespoon. Makes 24. Bake 12 minutes. Cool. Serve warm. 100 calories each.

Lemon Tea Bread (using lemon low fat yogurt):
¾ C. sugar	¼ C. lemon juice
2 T. melted margarine	1 egg
2 C. flour	2 t. baking powder
8 oz. lemon low fat yogurt	½ t. salt
1 T. lemon peel
Mix just until blended. Spray 8 x 4" pan with Pam. Bake 1 hour. Cool. 10 slices. 185 calories.

Lemon Tea Bread with Pecans and Glaze:
½ C. milk	½ C. melted margarine
2 eggs	1 ½ t. lemon peel
1 C. sugar	1 t. baking powder
1 ¼ C. flour	½ C. chopped pecans
1 t. salt	(2 or 3 T. lemon juice can be added - take same amount off milk)
Glaze:
¼ C. sugar	3 T. lemon juice
Preheat oven to 350°. Grease loaf pan. Beat milk, eggs, sugar, butter and mix at medium speed. Add dry ingredients, beat until smooth at low speed. Fold in pecans. Bake 45 to 50 minutes. Meanwhile, combine sugar and juice. Place bread, still in pan on wire rack. Slowly pour glaze while bread is still hot. Let stand 10 minutes in pan, remove bread and cool. 16 slices. 165 calories per slice.

Sesame Tea Bread:
1 ½ C. sifted flour	1 T. baking powder
1 ½ C. whole wheat flour	¼ C. sugar
½ C. toasted sesame seeds	2 eggs
¼ C. oil	1 1⁄3 C. skim milk
1 grated lemon rind	1 T. sesame seeds
Grease and flour 9 x 5 x3" pan. Preheat oven 350°. Add liquids all at once to dry ingredients, stirring only until blended. Sprinkle with untoasted sesame seeds. Bake 1 hour. Cool in pan 10 minutes. Serve warm.