2 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons grated orange zest
1/4 cup cold margarine, diced
1/2 cup drained, chopped mandarin oranges
1/3 cup skim milk
1 egg (or equivilent of egg substitute)
1 egg white beaten
1 tablespoon sugar

Preheat oven to 400 degrees F. Lightly coat
cookie sheets with cooking spray.

In a large bowl, combine flour, the 3 tablespoons
sugar, baking powder and zest. Mix well. Using
a pastry blender, cut in margarine until the mixture
resembles coarse meal.

Stir in oranges, milk and egg or substitute just until
the dough leaves the side of the bowl. Turn dough
onto a lightly floured surface and knead lightly 10 times.

Place on a greased cookie sheet and roll or pat dough
into an evenly shaped 8-inch circle. Cut into 8 wedges
with a sharp knife. Separate slightly. Brush with beaten
egg white. Sprinkle with 1 tablespoon sugar.

Bake for 15 to 16 minutes or until edges are a light
brown. Immediately remove from cookie sheet and
serve warm. Makes 8 scones.