Currant Scones

Currant Scones

2 C. all-purpose flour

2 t. baking powder

1/4 t. baking soda

1/4 t. salt

6 T. butter, cut into pieces

1/4 C. honey

1/4 C. plain nonfat yogurt

1 egg plus 1 egg yolk

1/2 t. vanilla or almond extract

1 C. currants

1 egg white

Cinnamon sugar

Preheat oven to 375° F. Lightly grease a baking sheet.

In a large bowl, combine flour, baking powder, baking soda and salt; mix well. Cut in butter until mixture resembles coarse crumbs. In small bowl, combine honey, yogurt, egg, egg yolk and vanilla; mix well. Stir in currants.

With fork, stir into honey mixture until moistened. Turn dough onto lightly floured surface; shape into 8-inch circle (1 inch thick). Cut into 8 wedges. Place on greased baking sheet, at least 1 inch apart. Brush with egg white; sprinkle with cinnamon sugar. Bake at 375 degrees for 15-20 minutes or until golden brown.

Makes 8 scones.

Recipe from the National Honey Board.