Diabetic Dish of the Week - Scones with Currants

This week's Diabetic Dish of the Week is Scones with Currants.


Scones with Currants


Ingredients

 2 cups all-purpose flour
 1/4 cup sugar
 1 1/2 teaspoon baking powder
 1/8 teaspoon salt
 1/8 teaspoon ground nutmeg
 1/4 cup cold butter, cut up
 1/4 cup dried currants or raisins
 2 beaten egg white(s)
 1/3 cup fat-free milk
Fat-free milk
 1 recipe Strawberry Cream Cheese (optional)

Directions

 1 - In a medium bowl stir together the flour, sugar, baking powder, salt, and nutmeg. Using a pastry blender or 2 table knives, cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of flour mixture.
 2 - In a small bowl stir together egg white and milk. Add milk mixture all at once to flour mixture. Stir just until moistened. On a lightly floured surface, quickly knead the dough for 10 to 12 strokes or until nearly smooth.
 3 - Divide Dough in half. Roll or pat each dough halfinto a 5 inch circle. Cut each circle into 4 wedges. Place wedges on a baking sheet. Brush with addtional milk. Bake in a 400 degree F oven for 10 to 12 minutes or until bottoms are brown. Serve warm. If desired, serve with Strawberry Cream Cheese.


Make Ahead Tip

Prepare as directed. Wrap cooled scones in foil and place in an airtight freezer container. Seal, label, and freeze up to 3 months. To serve, place wrapped scones in a 350 degree F oven and bake about 10 minutes or until heated through.


Strawberry Cream Cheese

Ingredients
1/2 of an 8-ounce tub fat-free cream cheese
2 tablespoons low-calorie strawberry spread

Directions
 1 - In a small bowl combine cream cheese and strawberry spread.


Nutrition Facts Per Serving:

PER SERVING: 202 cal., 6 g total fat (3 g sat. fat), 16 mg chol., 144 mg sodium, 32 g carb. 1 g fiber, 4 g pro.