Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Scones With Currants




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/8 teaspoon ground nutmeg
• 2 tablespoons butter, chilled
• 1/3 cup dried currants or raisins
• 2/3 cup fat-free milk
• 1 large beaten egg
• 1 large egg white
• 2 teaspoons fat-free milk
• 1 recipe Strawberry Cream Cheese (optional)


Recipe



1. Spray a baking sheet with nonstick coating. Set aside. In a large mixing bowl stir together the flour, sugar, baking powder, and nutmeg. 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.

2. 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.

3. 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. Makes 10 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. Makes about 1/2 cup.