Source: dLife

Scones made with buttermilk and currants.

Servings

1.0
1 cup  white all purpose flour 2.0
2 tbsp  white all purpose flour 1.0
1 tsp  low sodium baking powder 0.25
0 1/4 tsp  baking soda 1.0
1 pinch  Salt Substitute, no sodium 4.5
4 1/2 tsp  sugar 2.0
2 tbsp  Margarine, unspecified oil, stick 0.5
0 1/2 cup  low fat buttermilk 2.0
2 tbsp  vegetable oil 0.25
0 1/4 cup  dried currants 1.0
1 each  cooking spray 1.0
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.