Wednesday, July 29, 2015


1/2 cup currants, chopped
2 tbsp water
3 cups low-fat baking mix (Bisquick, as example)
5 tbsp sugar, divided
1/2 tsp ground cinnamon
2 tbsp butter, chilled and cut into small pieces
2/3 cup fat-free half-and-half
2 tbsp semisweet chocolate mini chips
1 large egg, separated
1 tbsp fat-free half-and-half

1/2 cup powdered sugar
1 1/2 tsp water

Preheat oven to 400 degrees.
Line a baking sheet with foil; set aside.

To make scones:
Combine currants and water in a microwave-safe bowl and microwave on high 45 seconds, stirring every 15 seconds. Allow to stand and cool 10 minutes; do not drain.

In a large bowl, combine baking mix, 1/4 cup of the sugar, and the cinnamon; cut the butter in using 2 knives until mixture resembles coarse meal. Add the currants, 2/3 cup half-and-half, and the egg white. Stir mixture just until moistened.

Drop the dough by 1/4 cupfuls onto the baking sheet; place in freezer 5 minutes.

Combine the egg yolk with the tablespoon of half-and-half; brush over the tops of the scones. Sprinkle the remaining tablespoon of sugar over the top.

Bake at 400 degrees 12 minutes or until golden brown. Remove from oven and cool on a wire rack.

To make the drizzle:
Combine the powdered sugar and water; drizzle over the scones.

Yield: 1 dozen

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