Current Scones

Photo: flickr user markbarky

Ingredients

2 cups All-Purpose Flour

cup Light Brown Sugar

1 teaspoon Baking Powder

1 teaspoon Cream Of Tartar

teaspoon Salt

cup Lowfat Buttermilk

cup Currants

teaspoon Canola Oil *Note

1 tablespoon Skim Milk For Brushing Tops

Preparation

*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.