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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Currant Scones

Source: dLife

Scones made with buttermilk and currants.

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 4.5 Fat, 0.1 Fruits, 0.0 Milk, 0.1 Other Carbs, 0.5 Starch, 0.0 Lean Meat

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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Servings

Ingredients

Directions

Preheat oven to 400 degrees F.
In a medium bowl, combine 1 cup flour, baking powder, baking soda, salt, and 11/2 teaspoons sugar.
Cut in margarine with a pastry blender until mixture resembles coarse meal.
Combine buttermilk, oil, and currants, add to flour mixture, stirring with a fork just until blended.
Sprinkle work surface with remaining 2 tablespoons flour. Turn dough out onto floured surface, and pat to 1/2 inch thickness.
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.
Sprinkle evenly with remaining 1 tablespoon sugar. Bake for 12 to 15 minutes or until golden.