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 fresh gingerroot
1/2 cup lemon curd
Additional sugar for top (optional)

Heat oven to 400 degrees F. Spray cookie sheet with nonstick 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 of 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/top of dough into 8 wedges, making cuts 1/4-inch deep (do not cut into lemon curd).

Bake 18 to 20 minutes or until golden brown. Cool 5 minutes. Cut into wedges. Serve warm.

*Lemon curd is often used to fill pastries, as well as a spread for bread. Prepared lemon curd is available in most large supermarkets and specialty gourmet shops.

Makes 8 scones
Source: Betty Crocker's New Eat and Lose Weight by General Mills