Sunny Whole Wheat Currant Scones

  • Prep-Time 20 Mins
  • Cook-Time 20 Mins
  • Servings 1 dozen scones

Talk about a power breakfast. These scones are a 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.


  • 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 lowfat buttermilk
  • 2 teaspoons egg white


  • 1

    Heat oven to 375˚ F.

  • 2

    Combine flours, baking powder, baking soda, nutmeg, and salt in large bowl. Cut in butter until mixture is the texture of course bread crumbs.

  • 3

    Add currants, walnuts, and 2 tablespoons sugar and toss to mix evenly.

  • 4

    Stir in buttermilk with a fork until a soft dough forms.

  • 5

    Shape dough into a ball on a lightly floured surface. Divide into 2 parts and shape into 2 round balls.

  • 6

    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.

  • 7

    Bake for 20 to 22 minutes until golden brown. Break into wedges and serve warm.

  • 8

    TIP: If necessary, add 1 to 2 tablespoons water to moisten all of the flour.

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Nutrition Facts


  • Calories from Fat:
% Daily Value*

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs