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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

  • 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 degree F oven for 10 to 12 minutes or until bottoms are brown. Serve warm.

Tips

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 degree 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 Facts

217 calories; 6.6 g total fat; 17 mg cholesterol; 195 mg sodium. 34.4 g carbohydrates; 4.7 g protein; Full Nutrition