Scones with Currants

Scones with Currants

makes 16 scones


butter-flavored cooking spray
1/4 cup (40 g) currants
2 tablespoons (30 ml) brandy or orange juice
1 cup (156 g) rolled oats
1 1/2 cups (185 g) unbleached all-purpose flour
1/4 cup (59 ml) egg substitute
1 tablespoon (12 g) sugar
1/4 teaspoon (1.25 ml) ground nutmeg
1/2 teaspoon (1.25 ml) ground cinnamon
3 tablespoons (45 g) reduced-fat margarine, melted
2 1/2 teaspoons (12,5 ml) baking powder
3/4 cup (177 ml) skim milk

Preheat oven to 400°F (205°C). Spray a nonstick cookie sheet with cooking spray.

Place the currants in a small bowl with the brandy. Allow to macerate for 15 minutes; Drain and set aside, discarding any excess brandy.

In a large bowl, combine remaining ingredients, mixing lightly until just moistened. Flour your hands and form dough into two 8-inch (20 cm) circles about 1/2-inch (1.5 cm) thick.

Place on prepared cookie sheet about 4 inches (10 cm) apart. Dip a sharp knife into flour and cut each round into 8 pie-shaped wedges. Separate the scones about 1/2 inch (1.5 cm) from each other. Bake for 12 to 15 minutes, until nicely browned. Cool on a rack.

Store in airtight plastic wrap until ready to serve. (May be made ahead and frozen.) Arrange in a basket to serve.

Per 1-scone serving: 91 calories (19% calories from fat), 3 g protein, 2 g total fat (0.4 g saturated), 15 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 103 mg sodium

Exchanges: 1 carbohydrate (1 bread/starch)

B-man :wink: