Current scones <r t>

Yield: 12 Servings

Measure Ingredient
2 cups All-Purpose Flour
¼ cup Light Brown Sugar
1 teaspoon Baking Powder
1 teaspoon Cream Of Tartar
½ teaspoon Salt
¾ cup Lowfat Buttermilk
⅔ cup Currants
1½ teaspoon Canola Oil, *Note
1 tablespoon Nonfat Milk, For Brushing Tops

*NOTE: Original recipe used 1 T canola oil.

Preheat oven to 350 deg F. Lightly oil a baking sheet or coat it with nonstick cooking spray. (I used a nonstick baking sheet liner.) In a large bowl, whisk flour, brown sugar, baking powder, cream of tartar and salt. In another bowl, stir together buttermilk, currants and oil. Make a well in the center of the dry ingredients and gradually stir in the buttermilk mixture.

On a lightly floured surface, pat or roll the dough into a round about ½" thick. With a long knife, cut the round into 12 wedges and transfer to the prepared baking sheet. Brush the tops with milk. Bake for 15 - 20 min, or until golden brown. Serve warm. Makes 1 dozen scones.

These were extremely easy to make and tasted wonderful.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 123, Fat 1.1g, Carb 25.8g, Fib 0.5g, Pro 3g, Sod 138mg, CFF 7⅗%.

Recipe by: Eating Well Secrets of Low-Fat Cooking Posted to Digest eat-lf.v097.n047 by Reggie Dwork <reggie@...> on Feb 17, 1997.

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