Currant Griddle Scones

1. 1

   Combine the first 4 (dry) ingredients in a mixing bowl and stir together.

2. 2

   Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.

3. 3

   Add enough rice milk to hold the dough together, working it together with your hands.

4. 4

   Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.

5. 5

   Form the dough into a ball, then roll out to a thickness of about 1/4 inch.

6. 6

   Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.

7. 7

   Gather up any leftover dough, roll out, and cut until all the dough has been used up.

8. 8

   Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.

9. 9

   Cook the scones over medium heat or until golden brown on both sides.

10. 10

    Cool on a rack and serve warm.

11. 11

    Per scone:

12. 12

    Calories: 204

13. 13

    Total fat: 7g

14. 14

    Protein: 4g

15. 15

    Fiber: 7g

16. 16

    Carbohydrate: 33g

17. 17

    Cholesterol: 0mg

18. 18

    Sodium: 120mg

* Per serving · 4 servings · Values may vary.

No additional tips available.