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Currant Scones
Source: dLife

Scones made with buttermilk and currants.

Prep Time: 12 minutes
Cook Time: 12 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 96.4
Total Carbs 13.1 g
Dietary Fiber 0.5 g
Sugars 3.6 g
Total Fat 4.5 g
Saturated Fat 0.8 g
Unsaturated Fat 2.1 g
Potassium 82.9 mg
Protein 1.6 g
Sodium 59.7 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  white all purpose flour
2 tbsp  white all purpose flour
1 tsp  low sodium baking powder
0 1/4 tsp  baking soda
1 pinch  Salt Substitute, no sodium
4 1/2 tsp  sugar
2 tbsp  Margarine, unspecified oil, stick
0 1/2 cup  low fat buttermilk
2 tbsp  vegetable oil
0 1/4 cup  dried currants
1 each  cooking spray
1 oz  liquid egg substitute
  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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