Cherry Apple Scones

1 1/2 c All-purpose flour; unbleache

3/4 c Whole wheat flour

3 tb Granulated sugar

2 ts Baking powder

1/2 ts Baking soda

1 Egg white

3/4 c Unsweetened applesauce; plus

2 tb Unsweetened applesauce

1/3 c Dried cherries

Skim milk --or 1 beaten egg white Recipe by: Secrets of Fat-Free Baking, Sandra Woodruff Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray. Combine the flours, sugar, baking powder and baking soda; stir to mix well. Stir in the egg white and just enough of the applesauce to form a stiff dough. Stir in the dried cherries. Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle. Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges. Pull the wedges out slightly to leave a 1/2-inch space between them. Brush the tops lightly with skim milk or beaten egg white. Bake for about 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot with cherry fruit spread or apple jelly. Penny Halsey (ATBN65B). Nutrition Analysis: 118 calories, 3.1g protein, 0.3g fat, 0mg cholesterol, 95mg sodium.

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