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These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants. 2 cups all-purpose flour (about 9 ounces) 3 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons chilled butter, cut into small pieces 1/2 cup fat-free milk 1/4 teaspoon vanilla extract 1 large egg white 1/3 cup dried currants 2 teaspoons fat-free milk 2 teaspoons turbinado or granulated sugar Preheat oven to 425°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack. Yield: 12 servings (serving size: 1 scone) CALORIES 149 (30% from fat); FAT 5g (sat 3g,mono 1.3g,poly 0.3g); IRON 1.2mg; CHOLESTEROL 13mg; CALCIUM 56mg; CARBOHYDRATE 23.4g; SODIUM 203mg; PROTEIN 3g; FIBER 0.8g Cooking Light, OCTOBER 2006  |
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