Currant Scones

Makes 8 scones.

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cut into pieces
1 cup currants
1/4 cup honey
1/4 cup nonfat plain yogurt
1 egg plus 1 egg yolk
1/2 teaspoon vanilla or almond extract
1 egg white
Prepared cinnamon-sugar

In large bowl, combine flour, baking powder, baking soda and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in currants.

In small bowl, whisk together honey, yogurt, egg, egg yolk and vanilla; add to flour mixture, stirring until just combined. Turn dough onto lightly floured surface; shape into 8-inch circle (approximately 1 inch thick). Cut into 8 wedges. Place on greased baking sheet, at least 1 inch apart. Brush with egg white; sprinkle with cinnamon-sugar.

Bake at 375 degrees F for 15 to 20 minutes or until golden brown.

Nutritional Information Per Serving: Calories: 301 Calories from Fat: 30% Carbohydrates: 48 g Cholesterol: 77 mg Dietary Fiber: 2 g Fat Total: 10 g Protein: 6 g Sodium: 301 mg

Recipe and photograph provided courtesy of the National Honey Board - used with permission.