Recipe courtesy of the National Honey Board.
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 cup currants
1/4 cup honey
1/4 cup nonfat plain yogurt
1 large egg plus 1 large egg yolk
1/2 teaspoon vanilla or almond extract
1 large egg white
Cinnamon and sugar mixture
- In large bowl, combine flour, baking powder, baking soda and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in currants.
- In small bowl, whisk together honey, yogurt, egg, egg yolk and vanilla; add to flour mixture, stirring until just combined.
- Turn dough onto lightly floured surface; shape into 8-inch circle (approximately 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 (190°C) for 15 to 20 minutes or until golden brown.
Makes 8 scones.
Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.
Nutritional Information Per Serving (1/8 of recipe): Calories: 301; Total Fat: 10g; Cholesterol: 77mg; Total Carbs: 48g; Fiber: 2g; Protein: 6g; Sodium: 301mg.
Recipe and photograph courtesy of the National Honey Board.