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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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I found this in the January/ February 2008 Vegetarian Times magazine. The dough can be made a day ahead, refrigerated, then baked for hot scones in the morning. Ingredients:
3/4 cup currants |
1 1/2 cups all-purpose flour |
1/2 cup whole wheat flour |
1/2 cup rolled oats |
1 tablespoon baking powder |
1 tablespoon sugar |
1/4 teaspoon salt |
6 tablespoons unsalted butter, cut into pieces |
1/2 cup low-fat milk |
1/4 cup maple syrup |
Directions:
1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. Place currants in a bowl and cover with boiling water.
2. Whisk together flours, oats, baking powder, suger, and salt in a large bowl. Add butter pieces, and rub into flour mixture resembles coarse meal.
3. Whisk together milk and maple syrup. Stir into flour mixture just until dough comes together. Drain currants, and stir into dough.
4. Transfer dough to a well-floured work surface, and knead 2 to 3 times, or until smooth. Pat into 1-inch-thick square. Cut 16 scones with a 2-inch round cutter, and place on prepared baking sheet. Bake 15 to 17 minutes, or until brown on top.
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