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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

15 mins
25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 4.7g; carbohydrates 34.4g; dietary fiber 1.2g; sugars 10.4g; fat 6.6g; saturated fat 4g; cholesterol 17.3mg; vitamin a iu 254.4IU; vitamin c 0.3mg; calcium 68.6mg; iron 1.6mg; magnesium 11.3mg; potassium 104.1mg; sodium 194.9mg.