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
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
Makes 8 scones.
Recipe from the National Honey Board.