Recipe - Current Scones R T

2 cup AllPurpose Flour
One fourth cup Light Brown Sugar
1 teaspoon Baking Powder
1 teaspoon Cream Of Tartar
One half teaspoon Salt
Three fourths cup Lowfat Buttermilk
2/3 cup Currants
1 One half 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 1/2"
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@reggie.com

NOTES : Cal 123, Fat 1.1g, Carb 25.8g, Fib 0.5g, Pro 3g, Sod 138mg, CFF
7.6%.
Recipe by: Eating Well Secrets of LowFat Cooking

Posted to Digest eatlf.v097.n047 by Reggie Dwork reggie@reggie.com on
Feb 17, 1997.