Ingredients
1
cup all-purpose flour
1
cup whole wheat flour
2
tablespoons sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
2
teaspoons grated lemon peel
1
tablespoon finely chopped fresh or 1 teaspoon dried rosemary leaves, crushed
3
tablespoons firm butter or margarine
1/2
cup fat-free sour cream
1/4
cup canola oil
1
tablespoon fresh lemon juice
Preparation
Heat oven to 400°F. Spray cookie sheet with cooking spray.
In medium bowl, mix flours, sugar, baking powder, baking soda, salt, lemon peel and rosemary. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in sour cream, oil and lemon juice.
On lightly floured surface, knead dough lightly 10 times. Divide dough into thirds. On cookie sheet, pat each third of dough into 5-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet to wire rack. Carefully separate wedges. Cool 5 to 10 minutes. Serve warm.
