Directions
- Preheat oven to 375 degrees. Coat a baking sheet with cooking oil spray.
- In a large bowl, mix together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt until well combined. Mix in currants and caraway seeds.
- In a separate bowl, whisk together egg, buttermilk and butter.
- Add liquid mixture to dry ingredients, mixing with a wooden spoon just until they are blended and form a fluffy, moist dough.
- Using one-sixth at a time, transfer dough by spoonfuls onto the prepared baking sheet, spacing the 6 scones 3 inches apart.
- Bake scones 20 to 22 minutes or until scones are lightly browned on top and feel firm when pressed in the center. Transfer scones from pan to wire rack and cool slightly. Serve hot, accompanied by your favorite jam.
Makes 6 scones, each containing 211 calories and 5 grams of fat.
Source: AICR
Author: Dana Jacobi
