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Sour Cream Scones

Randy Mayor
Yield 1 dozen (serving size: 1 scone)
Whole wheat flour adds nutty flavor to a basic scone recipe. Split one in half, and fill with your choice of curd.

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 2/3 cup whole wheat flour (about 3 ounces)
  • 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

Nutrition Information

  • calories 175
  • caloriesfromfat 25 %
  • fat 4.8 g
  • satfat 2.9 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 3.6 g
  • carbohydrate 30.2 g
  • fiber 1.4 g
  • cholesterol 14 mg
  • iron 1.3 mg
  • sodium 219 mg
  • calcium 81 mg

How to Make It

  1. Preheat oven to 400°.

  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours and the next 5 ingredients (through salt) in a large bowl; stir well with a whisk.

  3. 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.

  4. Turn dough out onto a lightly floured surface; knead lightly 6 to 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; do not separate.

  5. Combine 1 tablespoon granulated sugar and cinnamon. Lightly coat top of dough with cooking spray. Sprinkle with cinnamon mixture. Bake at 400° for 15 minutes or until lightly browned.