| 2 | C | flour |
| 1/4 | C | sugar |
| 1 | tsp. | baking soda |
| 1 | tsp. | cream of tartar |
| 1/4 | C | crystallized ginger, finely chopped |
| 2 | tsp. | grated lemon |
| 1 | C | low fat buttermilk |
| 1 | tbsp. | canola oil |
| 1 | large | egg |
| 1 | tbsp. | water |
| 1 | tbsp. | sugar |
Preheat oven to 350F.
In a medium bowl, mix together flour, 1/4 cup sugar, baking soda and cream of tartar. Stir in ginger and lemon zest.
In a small bowl, combine buttermilk and oil and add to the dry ingredients, stirring just until blended.
Turn the slightly sticky dough out onto a lightly floured work surface and pat to 1/2-inch thickness. Using a floured, 4-inch round cutter, cut out the dough. Cut each circle in half to make half-moons. Reroll and cut the scraps, handling the dough as little as possible.
Place scones onto a baking sheet that has been lightly coated with nonstick cooking spray.
In a small bowl, lightly beat the egg with the water. Brush the tops of the scones with the egg glaze. Sprinkle scones with 1 tbsp. of sugar. Bake for 15 to 20 minutes, or until the tops are golden and firm to touch. Serve warm.
Dietary Exchanges: 1 starch/bread, 1/2 fat.