1/4 cup butter or margarine
1/2 cup low-fat or whole milk
2 tablespoons brown sugar
1/2 cup cornmeal
11/2 cups unbleached white flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup currants
Preheat the oven to 375°.
Melt the butter or margarine in a small heavy saucepan. While the butter melts, pour the milk into a medium bowl and mix in the brown sugar. Add the melted butter to the milk mixture. In a separate mixing bowl, combine the cornmeal and flour. Sprinkle in the salt and the baking powder, and mix thoroughly. Stir in the currants. Add the liquid ingredients to the flour mixture and stir until just combined.
On a floured board or countertop, press the dough into an 8-inch circle about 1/2 inch thick. Slice the circle into eighths. Separate the eight wedges and place them on an oiled baking sheet. Bake for 15 to 20 minutes, until puffed and golden.
PER SCONE: 195 CALORIES, 3.7 G PROTEIN, 6.6 G FAT, 30.4 G CARBOHYDRATE, 239 MG SODIUM, 17 MG CHOLESTEROL.
TOTAL TIME
30 minutes
SERVINGS
8 scones
MENU
Serve with soup and salad, or at high tea with butter and honey or jam.
Cornmeal adds crunch and color to this classic scone recipe. We use low-fat milk and less butter to reduce the calories without sacrificing flavor.