Current Scones
By: Anonymous
Published: Thursday, February 11, 2010 - 10:42pm

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

1 *NOTE: Original recipe used 1 T canola oil. 2 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.) 3 In a large bowl, whisk flour, brown sugar, baking powder, cream of tartar and salt. In another bowl, stir together buttermilk, currants and oil. 4 Make a well in the center of the dry ingredients and gradually stir in the buttermilk mixture. 5 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. 6 Makes 1 dozen scones. 7 These were extremely easy to make and tasted wonderful.