Breakfast

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.

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 lowfat buttermilk
2 teaspoons egg white

Directions

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.