Ingredients

(Preparation 15 minutes, baking time 20 minutes)

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cut into pieces
1/4 cup honey
1/4 cup plain nonfat yogurt
1 egg plus 1 egg yolk
1/2 teaspoon vanilla or almond extract
1 cup currants
1 egg white
Cinnamon sugar

Directions

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 F for 15 to 20 minutes or until golden brown. Makes 8 scones.

Nutrition information per serving (1 scone): 267 cal., 10 g. fat, 77 mg. chol., 270 mg. sodium, 39 g. carbo., 2 g. dietary fiber; 6 g. pro.