Currant Scones - Low Fat & Low Carb Recipes

Currant Scones
dLife

Scones made with buttermilk and currants.

Rating: (1)
Prep Time: 12 minutes
Cook Time: 12 minutes
Difficulty: Intermediate
Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories 96.4

Total Carbs 13.1g

Dietary Fiber 0.5g

Sugars 3.6g

Total Fat 4.5g

Saturated Fat 0.8g

Unsaturated Fat 3.7g

Potassium 82.9mg

Protein 1.6g

Sodium 59.7mg

Dietary Exchanges
1 Fat, 1/2 Starch

See the Detailed Nutritional Analysis
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Ingredients | Makes Servings
1 cup white all purpose flour , divided
2 tbsp white all purpose flour
1 tsp low sodium baking powder
1/4 tsp baking soda
1 pinch Salt Substitute, no sodium
4 1/2 tsp sugar , divided
2 tbsp Margarine, unspecified oil, stick , chilled
1/2 cup low fat buttermilk
2 tbsp vegetable oil
1/4 cup dried currants
1 cooking spray
1 oz liquid egg substitute (equal to 2 tbsp)

Directions
1 Preheat oven to 400 degrees F.
2 In a medium bowl, combine 1 cup flour, baking powder, baking soda, salt, and 11/2 teaspoons sugar.
3 Cut in margarine with a pastry blender until mixture resembles coarse meal.
4 Combine buttermilk, oil, and currants, add to flour mixture, stirring with a fork just until blended.
5 Sprinkle work surface with remaining 2 tablespoons flour. Turn dough out onto floured surface, and pat to 1/2 inch thickness.
6 Cut dough into rounds with a 2 inch round biscuit cutter, place on a baking sheet coated with cooking spray, and brush top with egg substitute.
7 Sprinkle evenly with remaining 1 tablespoon sugar. Bake for 12 to 15 minutes or until golden.

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