This simple scone is sure to become a regular addition to your brunch menu.

Makes 16 scones

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

4 tablespoons reduced-fat cream cheese, cut into small pieces
2 tablespoons butter, cut into small pieces
2 cups whole-wheat pastry flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup currants
1 teaspoon freshly grated orange zest
2/3 cup plus 1 tablespoon buttermilk, divided

1. Preheat oven to 400°F. Lightly oil a large baking sheet or coat it with nonstick spray. Place cream cheese and butter in freezer to chill, about 10 minutes.
2. Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. Cut cream cheese and butter into flour mixture using a pastry blender or your fingers until it resembles coarse meal. Add currants and orange zest and toss to incorporate. Make a well in the flour mixture. Add 2/3 cup buttermilk, stirring with a fork until just combined.
3. Transfer dough to a well-floured surface and knead gently 7 or 8 times. Divide dough in half. With floured hands, pat each piece into a circle about 1/2 inch thick. With a floured knife, cut each circle into 8 wedges. Transfer to prepared baking sheet. Lightly brush tops with remaining 1 tablespoon buttermilk.
4. Bake scones for 12 to 15 minutes, or until golden and firm. Transfer to a wire rack to cool slightly. Serve warm.

NUTRITION INFORMATION: Per serving: 87 calories; 2 g fat (1 g sat, 0 g mono); 6 mg cholesterol; 14 g carbohydrate; 2 g protein; 2 g fiber; 261 mg sodium; 28 mg potassium.

1 Carbohydrate Serving

MAKE AHEAD TIP: Store well wrapped in the freezer for up to 1 week. Thaw at room temperature. Warm slightly before serving.

I could not find whole wheat pastry flour, or white pastry flour, anywhere. I had to resort to using 1:1 white flour and cake flour. They turned out good, but obviously takes some of the healthiness out of the recipe.

Ashley, Charlotte, NC