Apple & Black Currant Scones
Apple and Raisin Scones recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
dried apple slices
|
*
|
| 1 ½ | cups |
wheat germ
|
|
| ½ | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ⅓ | cup |
margarine
|
|
| ½ | cup |
black currants
or raisins |
|
| ⅓ | cup |
milk
lowfat 2% |
|
| 2 | each |
egg whites
slightly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
dried apple slices
|
*
|
| 355 | ml |
wheat germ
|
|
| 118 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 79 | ml |
margarine
|
|
| 118 | ml |
black currants
or raisins |
|
| 79 | ml |
milk
lowfat 2% |
|
| 2 | each |
egg whites
slightly beaten |
*
|
Directions
Preheat oven to 400℉ (200℃).
Coarsely chop the apples; set aside.
Combine the wheat germ, flour, sugar, and baking powder.
Cut in the margarine until the mixture resembles coarse crumbs.
Stir in the raisins and apples. Combine the milk and egg whites; add to the dry ingredients, mixing just until moistened.
Turn the dough out onto an ungreased cookie sheet; pat into a 9-inch circle.
Cut into eight wedges; do not separate.
Bake for 12 to 15 minutes, or until light golden brown.
Break apart; serve warm with margarine, fruit spread or honey, if desired.
