Scones with Currants
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.
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).
1 1/2 fat, 1 1/2 starch, 1/2 other carbohydrate