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. Recipe makes 10 low salt/low sodium 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.