Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1998


Recipe Summary

1 dozen (serving size: 1 scone)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Place apple juice in a small microwave-safe bowl; microwave at HIGH for 3 minutes or until juice boils. Remove from microwave. Add currants and dried apple; let stand 15 minutes.

  • Combine the buttermilk, sugar, margarine, and apple juice mixture in a large bowl. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, walnuts, baking powder, baking soda, and salt; add to buttermilk mixture, stirring just until moist (dough will be sticky). Drop the dough into 12 rounds (about 1/4 cup) onto a baking sheet coated with cooking spray. Bake at 350° for 17 minutes or until golden. Place on a wire rack.

Nutrition Facts

166 calories; calories from fat 28%; fat 5.1g; saturated fat 0.7g; mono fat 1.6g; poly fat 2g; protein 3.6g; carbohydrates 27.4g; fiber 0.9g; iron 1.3mg; sodium 167mg; calcium 81mg.