Scones with Currants
Scones are best eaten warm and fresh the day they're made. Spread with a little sugar-free strawberry jam, and they qualify as one of life's simple pleasures.
Ingredients
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1 cup all-purpose flour
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2 tablespoons sugar
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3/4 teaspoon baking powder
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Dash salt
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Dash ground nutmeg
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2 tablespoons cold butter, cut up
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2 tablespoons dried currants or raisins
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1 beaten egg white(s)
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3 tablespoons milk
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1/2 of a recipe Strawberry Cream Cheese (optional)
Directions
1.
In a medium bowl stir together the flour, sugar, baking powder, salt, and nutmeg. Using a pastry blender or 2 table knives, cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of flour mixture.
2.
In a small bowl stir together egg white and milk. Add milk mixture all at once to flour mixture. Stir just until moistened. On a lightly floured surface, quickly knead the dough for 10 to 12 strokes or until nearly smooth.
3.
Roll or pat dough into a 5-inch circle. Cut into 4 wedges. Place on a baking sheet. Brush with additional milk. Bake in a 400 degree F oven for 10 to 12 minutes or until bottoms are brown. Serve warm. If desired, serve with Strawberry Cream Cheese.
For 8 scones
Prepare as above, except divide dough in half. Roll or pat into two 5-inch circles; cut each circle into 4 wedges (in step 3).
Strawberry Cream Cheese
In a small bowl combine 1/2 of an 8-ounce tub fat-free cream cheese and 2 tablespoons low-calorie strawberry spread.
Make-Ahead Tip
Cool scones; wrap in foil and place in an airtight freezer container. Seal, label, and freeze up to 3 months. To serve, place wrapped scones in a 350 degree F oven and bake about 10 minutes or until heated through.
Nutrition information
Calories 217, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 17 mg, Sodium 195 mg, Carbohydrate 34 g, Total Sugar 10 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Other Carbohydrate .5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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