Nutrition per serving may change if servings are adjusted.
2½ cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
5 tablespoons cold unsalted butter, cubed
⅔ cup dried currants
¾ cup low-fat buttermilk
¼ cup pure maple syrup
1 large egg
½ cup confectioners' sugar
1 tablespoon orange juice
To prepare scones: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Whisk flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles. Add currants and toss to coat.
Whisk buttermilk, maple syrup and egg in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
Transfer the dough to a clean surface and, using floured hands, press into a 6-inch circle. Cut into 10 wedges. Place the wedges in a single layer on the prepared baking sheet.
Bake the scones until golden brown, 16 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
Meanwhile, prepare the glaze: Combine confectioners' sugar and orange juice in a small bowl. Spoon the glaze onto the cooled scones and serve immediately.
248 calories;7 g fat(4 g sat); 4 g fiber; 42 g carbohydrates; 5 g protein; 5 mcg folate; 35 mg cholesterol; 18 g sugars; 11 g added sugars; 223 IU vitamin A; 1 mg vitamin C; 124 mg calcium; 1 mg iron; 433 mg sodium; 142 mg potassium
Carbohydrate Servings: 3
Exchanges: 1½ starch, 1 fat, ½ fruit, ½ other carbohydrate
Sliced butter into 5 individual tablespoons, put the butter in the freezer for 15 minutes to chill and then grated into the flour mixture. Plumped up currants in hot water for 10 minutes, drained them and then added to flour/butter mixture. I used white whole wheat flour, and we loved the flavor. Left the glaze off for a savory scone.