Currant Scones

8 SERVINGS

Serving size: 1 scone

Preparation time: 20 minutes

Cooking time: 23 minutes

Ingredients:

1/3 cup dried currants or raisins

11/2 cups all-purpose flour

1/2 cup whole-wheat pastry flour

1 Tbsp. baking powder

1Tbsp. sugar or 2 tsp. sugar substitute (such as Splenda for baking)

1 tsp. cinnamon Salt to taste

3 Tbsp. chilled butter, cut into small pieces (1 Tbsp. real butter and 2 Tbsp. 65% vegetable oil stick)

3/4 cup fat-free buttermilk

2 large egg whites

Zest of 1 lemon

Directions:

1. Preheat the oven to 400°F. In a small bowl, pour boiling water over the currants or raisins to cover.

Set aside for 15 minutes.

2. Combine the flour, baking powder, sugar, cinnamon, and salt in a large bowl. Cut in the butter with two knives or a pastry blender until the mixture resembles coarse meal.

3. Combine the buttermilk and egg whites. Add in the lemon zest. Add to the flour mixture. Drain the currants or raisins, add to the mixture, and stir until just moist. Dough will be wet.

4. Turn the dough out onto a lightly floured surface and knead lightly just 4 to 5 times. Pat the dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut the dough into 8 wedges, cutting into but not through the dough.

5. Bake for 20 minutes until lightly brown. Remove from the oven and let cool. Cut into wedges.

Exchange List Values:

Starch: 1.5

Fruit: 0.5

Fat: 1

Basic Nutritional Values:

Calories: 190

Calories from Fat: 35

Total Fat: 4 g

Saturated Fat: 1.5 g

Cholesterol: 5 mg

Sodium: 215 mg (without added salt)