 Talk about a power breakfast. These scones are a high source of manganese, an antioxidant that also helps produce insulin, and folate, a B vitamin that helps fight anemia. Their hearty texture is great with a cup of tea.
Ingredients
1 cup white whole wheat flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
6 tablespoons cold butter, cut up
1 cup Sun-Maid Zante Currants
1/2 cup coarsely chopped walnuts, optional
2 tablespoons plus 2 teaspoons granulated sugar, divided
3/4 cup low-fat buttermilk
2 teaspoons egg white
Directions:
HEAT oven to 375ºF.
COMBINE flours, baking powder, baking soda, nutmeg and salt in a large bowl. Cut
in the butter until mixture is the texture of coarse bread crumbs.
ADD currants, walnuts and 2 tablespoons sugar and toss to mix evenly.
STIR in buttermilk with a fork until a soft dough forms.
SHAPE dough into a ball on a lightly floured surface. Divide into two parts and shape into two round balls.
PRESS into 6-inch rounds and place on an ungreased cookie sheet. Cut each round into 6 wedges, but do not separate the wedges. Brush with beaten egg white and sprinkle with 2 teaspoons sugar.
BAKE for 20 to 22 minutes until golden brown. Break into wedges and serve warm.
Tip: If necessary, add 1-2 tablespoons water to moisten all of the flour.
Makes 1 dozen scones.
Nutrients per Serving: Calories 183; Protein 3.4g; Fat 6.2g (Sat. Fat 3.8g); Carbohydrate 29g; Dietary Fiber 2.4g; Cholesterol 16 mg; Sodium 293mg
Daily Values: Manganese 25% Folate 19% Dietary Fiber 10%
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