Orange-Walnut Scones with Currants
Recipe from Kellogg's


Orange-Walnut Scones with Currants

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Ingredients
  • 2 
    (crushed to 1/2 cup)
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  • 2 
    biscuit baking mix
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  • 1/3 
    sugar
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  • 1/4 
    finely chopped walnuts
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  • 1/4 
    currants
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  • 1 
    egg, slightly beaten
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  • 1 
    grated orange peel
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  • 1/3   cup
    fat-free milk
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  • 1 
    egg white
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  • 1  tablespoon
    water
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  • 1  tablespoon
    sugar
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  •  
    Vegetable cooking spray
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Directions
1.
In large mixing bowl, thoroughly combine KELLOGG'S RICE KRISPIES cereal, baking mix and the 1/3 cup sugar, breaking up the lumps in the baking mix. Stir in walnuts and currants. Add egg, orange peel and milk, mixing until mixture formsa ball. Flatten dough into 7 1/2-inch circle. Using large knife, cut into 6 wedges.Place about 2 inches apart on baking sheet coated with cooking spray. With fork,beat together egg white and water. Brush over tops of scones. Sprinkle with the 1 tablespoon sugar.
2.
Bake at 375 degrees F about 13 minutes or until golden brown. Serve warm or cold. Store in airtight container.

Yield:
6 scones
Nutrition information
Calories 160, Total Fat 4.5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 26 g, Fiber 2 g, Protein 5 g, Calcium 6%. Daily Values: Calcium 6%, Iron 6%, Vitamin A 2%, Vitamin C 2%. Percent Daily Values are based on a 2,000 calorie diet
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