Makes 16 scones
3/4 cup currants (I didn't use these)
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup rolled oats
1 Tbs. baking powder
1 Tbs. sugar
1/4 tsp. salt
6 Tbs. unsalted butter, cut into pieces
1/2 cup low-fat milk
1/4 cup maple syrup
Preheat oven to 425°F. Coat baking sheet with cooking spray. Place currants in bowl, and cover with boiling water.
Whisk together flours, oats, baking powder, sugar, and salt in large bowl. Add butter pieces, and rub into flour mixture with fingers until mixture resembles coarse meal.
Whisk together milk and maple syrup. Stir into flour mixture just until dough comes together. Drain currants, and stir into dough.
Transfer dough to well-floured work surface, and knead 2 to 3 times, or until smooth. Pat into 1-inch-thick square. Cut 16 scones with 2-inch round cutter, and place on prepared baking sheet. Bake 15 to 17 minutes, or until light brown on top.
Per SCONE: Calories: 141, Protein: 3g, Total fat: 4.5g, Saturated fat: 3g, Carbs: 23g, Cholesterol: 12mg, Sodium: 145mg, Fiber: 1g, Sugars: 9g