Source: dLife

Moist low-fat scones with currants.

Servings

1 Cooking Spray, canola, with butter flavor, 1/3 sec spray
0.25 cup dried currants
2 tbsp brandy (or orange juice)
1 cup old fashioned rolled oats
1.5 cup Flour, all purpose, unbleached, enriched
0.25 cup liquid egg substitute
1 tbsp sugar
0.25 tsp ground nutmeg
0.5 tsp ground cinnamon
3 tbsp margarine , melted
2.5 tsp low sodium baking powder
0.75 cup fat free milk

1 Preheat oven to 400 degrees F. Spray a nonstick cookie sheet with cooking spray.
2 Place the currants in a small bowl with the brandy. Allow to macerate for 15 minutes; Drain and set aside, discarding any excess brandy.
3 In a large bowl, combine remaining ingredients, mixing lightly until just moistened. Flour hands and form dough into two 8-inch circles about 1/2-inch thick.
4 Place on prepared cookie sheet about 4 inches apart. Dip a sharp knife into flour and cut each round into 8 pie-shaped wedges. Separate the scones about 1/2 inch from each other. Bake for 12 to 15 minutes, until nicely browned. Cool on a rack.

Store in airtight plastic wrap until ready to serve. (May be made ahead and frozen.) Arrange in a basket to serve.