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Scones With Currants Low Salt Recipe

Scones are best eaten fresh & warm. They're especially good spread with Strawberry Cream Cheese. For variety, try 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 plus 2-tablespoons
One beaten egg and one egg white

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