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Orange-Walnut Scones with Currants

Yield 6


  • 2 cups Rice Krispies®
  • 2 cups biscuit baking mix
  • 1/3 cup sugar
  • 1/4 cup finely chopped walnuts
  • 1/4 cup currants
  • 1 egg, slightly beaten
  • 1 teaspoon grated orange peel
  • 1/3 cup fat-free milk
  • 1 egg white
  • 1 tablespoon water
  • 1 tablespoon sugar
  • Vegetable cooking spray

How to Make It

  1. In large mixing bowl, thoroughly combine KELLOGG'S® RICE KRISPIES® cereal, baking mix and the 1/3 cup sugar, breaking up the lumps in the baking mix. Stir in walnuts and currants. Add egg, orange peel and milk, mixing until mixture forms a ball. Flatten dough into 7 1/2-inch circle. Using large knife, cut into 6 wedges.

    Place about 2 inches apart on baking sheet coated with cooking spray. With fork, beat together egg white and water. Brush over tops of scones. Sprinkle with the 1 tablespoon sugar.

    Bake at 375° F about 13 minutes or until golden brown. Serve warm or cold.