Scones With Currants

Scones are best eaten warm on the day they are made. They're especially good spread with Strawberry Cream Cheese. For variety, stir in dried cherries or cranberries in place of the currants or raisins.

Ingredients:
2-1/2 to 3 cups all-purpose flour
Nonstick spray coating
2-1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon ground nutmeg
2 tablespoons butter, chilled
1/3 cup dried currants or raisins
2/3 cup fat-free milk
One beaten egg
One egg white
2 teaspoons fat-free milk
Strawberry Cream Cheese (optional)

Directions:
Spray a baking sheet with nonstick coating. Set aside. In a large mixing bowl stir together the flour, sugar, baking powder, and nutmet. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in currants or raisins. Make a well in the center of flour mixture. In a medium mixing bowl stir together the 2/3 cup milk, egg, and egg white. Add milk mixture all at once to flour mixture. Stir just until moistened. On a lightly floured surface, knead the dough gently for 10 to 12 strokes or until smooth.

Roll or pat into a 9-inch circle; cut into 10 wedges. Place wedges on prepared baking sheet. Brush with the 2 teaspoons milk. Bake in a 450 degree F oven about 12 minutes or until light golden brown. Serve warm. If desired, serve with Strawberry Cream Cheese. Makes 10 scones. Strawberry Cream Cheese: In a food processor bowl or blender container combine 1/2 of an 8-ounce tub fat-free cream cheese and 3 tablespoons low-calorie strawberry spread. Cover and process or blend until smooth.

Recipe makes about 1/2-cup.

Nutrition Facts per Serving:
Calories 174
Total Fat 1g
Saturated Fat 1g
Cholesterol 22mg
Protein 5g
Total Carbohydrate 32g
Dietary Fiber 1g
Sodium 121mg