Scones with Currants

Scones with Currants

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From: Diabetic Living Magazine

Scones are best eaten warm and fresh the day they're made. Spread with a little sugar-free strawberry jam, these current-filled scones qualify as one of life's simple pleasures.

Ingredients 4 servings

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Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • ¾ teaspoon baking powder
  • Dash salt
  • Dash ground nutmeg
  • 2 tablespoons cold butter, cut up
  • 2 tablespoons dried currants or raisins
  • 1 beaten egg white
  • 3 tablespoons milk


  • Prep

  • Ready In

  1. In a medium bowl stir together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 table knives, cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of flour mixture.
  2. In a small bowl stir together egg white and milk. Add milk mixture all at once to flour mixture. Stir just until moistened. On a lightly floured surface, quickly knead the dough for 10 to 12 strokes or until nearly smooth.
  3. Roll or pat dough into a 5-inch circle. Cut into 4 wedges. Place on a baking sheet. Brush with additional milk. Bake in a 400°F oven for 10 to 12 minutes or until bottoms are brown. Serve warm.
  • To make ahead: Cool scones; wrap in foil and place in an airtight freezer container. Seal, label and freeze up to 3 months. To serve, place wrapped scones in a 350°F oven and bake about 10 minutes or until heated through.
  • Variation: To make 8 scones, prepare as above, except divide dough in half. Roll or pat into two 5-inch circles; cut each circle into 4 wedges (in step 3).

Nutrition information

  • Serving size: 1 scone
  • Per serving: 217 calories; 7 g fat(4 g sat); 1 g fiber; 34 g carbohydrates; 5 g protein; 17 mg cholesterol; 10 g sugars; 254 IU vitamin A; 0 mg vitamin C; 69 mg calcium; 2 mg iron; 195 mg sodium; 104 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ starch, ½ other carbohydrate

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