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Currant Scones

quick breads

2 1/2 cups all-purpose flour
1/3 cup fruit puree fat replacement
--homemade or store bought
2 tablespoons canola oil
1/4 cup granulated sugar; plus 1 tablespoon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup currants
--or chopped dried cranberries
1 cup buttermilk; plus 2 tablespoons

1. In a shallow pan, combine 1/2 cup flour, fruit puree and oil; stir until smooth. Spread into an even layer. Cover with plastic wrap and freeze until almost solid, about 45 minutes. 2. Meanwhile, in a mixing bowl, whisk remaining 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt. Cover and chill in the freezer. 3. Preheat oven to 425F. Coat a baking sheet with nonstick spray or line it with parchment paper. 4. Using a pastry cutter, 2 forks or your fingers, cut fruit puree mixture into dry ingredients until crumbly. Mix in currants (or cranberries). Using a fork, gradually stir in 1 cup buttermilk just until combined. (Dough will be sticky.) 5. Turn dough out onto a floured surface and knead 2 or 3 times. Do not overwork dough. 6. Divide dough in half and pat each piece into a 7-inch circle. Cut each circle into 6 wedges. Transfer wedges to prepared baking sheet. Brush tops with remaining 2 tablespoons buttermilk and sprinkle with remaining 1 tablespoon sugar. 7. Bake scenes for 12 to 15 minutes, or until golden and firm. Transfer to a wire rack to cool slightly. Serve warm.


170 calories per scone; 4 grams protein; 3 grams fat (0.3 gram saturated fat); 33 grams carbohydrate; 325 mg sodium; 1 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 12 servings

Preparation Time: 0:00

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