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Cornmeal Scones 16 – w

Source of Recipe

Heart Healthy Cooking 2002
Cornmeal Scones 16 – w

Serves: 16

1/2 c. currants
1 c. warm water

1-1/3 all-purpose flour
2/3 c. cornmeal
1/2 c. + 1 tsp. sugar, ‘divided’
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1/4 c. stick margarine, cut into 4 pieces
1/4 c. plain nonfat yogurt
3 T. skim milk
1 egg, lightly beaten
1 egg white, lightly beaten

Preheat oven to 375º. Lightly spray baking sheet with cooking spray. Place currants in a small mixing bowl. Add water. Let stand 10 minutes; drain and discard water.

Combine the next 5 ingredients and 1/2 c. of sugar in large mixing bowl. Cut margarine into flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants.

Combine yogurt, milk and egg. Add to flour mixture, stirring just until dry ingredients are moistened. Turn dough onto lightly floured surface; knead 5-6 times. Shape dough into an 8-in. round. Place on baking sheet. Brush with egg white, sprinkle with remaining 1 tsp. sugar. Cut into eight wedges. Bake 20 minutes or until lightly browned. Place on wire rack to cool. Cut each section in half to make 16 servings.

One serving equals: 132 calories…3 gm fat (1 gm saturated)…3 gm protein…22 gm carbohydrate…13 mg cholesterol…170 mg sodium…1 gm fiber +++WWP:3