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Lemon-Filled Fresh Ginger Scones


2 cups all- purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/3 cup stick margarine
2/3 cup fat-free buttermilk
1 tablespoon grated gingerroot
1/2 cup lemon curd
sugar, if desired


Heat oven to 400' F. Spray cookie sheet with non-stick cooking spray. Mix flour, sugar and baking powder in large bowl. Cut in margarine using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball. Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7 inch circle. Spread lemon curd over dough to within 1/2 inch edge. Pat or roll remaining dough into 7 inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd). Bake 18-20 minutes or until golden brown. Cool 5 minutes . Cut into wedges. Serve warm.




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