1 cup each white whole wheat flour and whole wheat flour
2 teaspoons baking powder
1/2 teaspoon each baking soda, ground nutmeg and salt
6 tablespoons cold butter, cut up
1 cup Sun Maid Natural Zante Currants
1/2 cup coarsely chopped walnuts
2 tablespoons + 2 teaspoons sugar
3/4 cup low fat buttermilk
2 teaspoons egg white
Heat oven to 375°.
Combine first 6 ingredients in a bowl. Cut in butter until mixture is the texture of coarse bread crumbs. Add currants, walnuts and 2 tablespoons sugar and toss to mix.
Stir in buttermilk until a soft dough forms. Shape dough into a ball on a lightly floured surface. Divide into 2 parts and shape into 2 round balls. Press into 6 inch rounds and place on an ungreased baking sheet. Cut each round into 6 wedges, but do not separate the wedges.
Brush with beaten egg white and sprinkle with 2 teaspoons sugar. Bake 22 minutes or until golden brown. Break into wedges and serve warm.
TIP—If necessary, add 1-2 tablespoons water to moisten all of the flour.
Makes 1 dozen scones.