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Scones with Currants
Source: dLife

Moist low-fat scones with currants.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 93.4
Total Carbs 14.9 g
Dietary Fiber 0.9 g
Sugars 3.1 g
Total Fat 2.5 g
Saturated Fat 0.5 g
Unsaturated Fat 0.1 g
Potassium 115.6 mg
Protein 2.4 g
Sodium 28.3 mg
Dietary Exchanges
1/2 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 each  Cooking Spray, canola, with butter flavor, 1/3 sec spray
0 1/4 cup  dried currants
2 tbsp  brandy
1 cup  old fashioned rolled oats
1 1/2 cup  Flour, all purpose, unbleached, enriched
0 1/4 cup  liquid egg substitute
1 tbsp  sugar
0 1/4 tsp  ground nutmeg
0 1/2 tsp  ground cinnamon
3 tbsp  margarine
2 1/2 tsp  low sodium baking powder
0 3/4 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.

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