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Ingredients
- Topping:
- 1 1/2 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1/3 cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup reduced-fat sour cream
- 3 tablespoons butter, melted and cooled
- 1 large egg white
- 1/3 cup dried currants or raisins
- Cooking spray
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
Details
Servings 12
Adapted from cookinglight.com
Preparation
Step 1
Preheat oven to 400 degrees. Lightly spoon flours into dry measuring cups, level with knife. Combine flours and next 5 ingredients (through salt) in a large bowl. Stir well with whisk.
Combine sour cream, butter, and egg white in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.
Turn dough onto lightly floured surface and knead lightly 6-12 times with floured hands. Dough will be crumbly. Divide dough in half, pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges but don't separate them.
Combine topping ingredients. Lightly coat top of dough with cooking spray and sprinkle on mixture. Bake at 400 for 15 minutes or until lightly browned.
Per scone:
175 calories, 4.8g fat, 2.9g sat fat, 3.6g protein, 30.2g carbs, 1.4g fiber
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