Citrus- Currant Scones
1/4 cup sugar
2 teaspoons grated lemon or orange peel
1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
3 tablespoons firm margarine or spread
1/4 teaspoon salt
1/3 cup plain low fat yogurt
3 egg whites, slightly beaten
1/2 cup currants or raisins
Heat oven to 375' F. Mix sugar and lemon peel; reserve 1 table-spoon. Mix remaining sugar mixture, the flour, baking powder and salt in large bowl.
Cut in margarine, using pastry blender or criss-crossing 2 knives, until mixture looks like fine crumbs. Stir in yogurt, egg and currants just until dough leave side of bowl and form a ball.
Turn dough onto lightly floured surface. Knead lightly 10 times. Place in ungreased cookie sheet. Pat into 8 inch circle using floured hands. Cut circle into 12 wedges with sharp knife dipped in flour; do not separate. Brush with milk.
Sprinkle with reserved sugar mixture. Bake 18-20 minutes or untiledges are light brown. Immediately remove from cookie sheet; carefully separate wedge. Serve warm.