Prep Time: 10 Min
Cook Time: 20 Min
2 cups all-purpose flour, spooned and leveled, plus more for pan
2 tsp baking powder
1 tsp ground cardmom
1/2 tsp baking soda
1/2 tsp salt
2 tbsp granulated sugar
2 egg whites, beaten
1/4 cup butter, chilled cut into slices
1/2 cup non-fat vanilla yogurt
1/3 cup confectioner’s sugar
2 tsp grated lemon peel
Preheat oven to 350. In bowl, combine flour, sugar, baking powder, cardamom, baking soda, and salt. Stir to combine. Add butter or margarine and mix in using pastry blender or two knives until crumbly; set aside.
Peel tangerines. Cut into 1/2-inch pieces, removing seeds; drain well. Stir into dry mixture.
In small bowl, combine yogurt and eggs whites. Blend into dry ingredients; dough will be soft. Flour a cutting board and place dough on board. Sprinkle top with additional flour and pat out into a 9-inch round. Cut into 12 wedges.
Spray a cookie sheet with nonstick cooking spray. Using a spatula, place scone wedges on cookie sheet and bake for 18-22 minutes until golden brown. Cool slightly.
In small bowl, mix confectioner’s sugar, lemon peel and juice. Brush glaze on each scone and serve.