Lemon Poppy Seed Scones

• 1/2 c. dried currants
• 2 Tbsp. boiling water
• 1 1/4 c. unbleached flour
• 1 1/4 c. cupcake flour
• 2 Tbsp. poppy seed
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. grated lemon peel
• 1/2 tsp. cinnamon
• 1/4 c. light margarine
• 1 c. low-fat lemon yogurt
• 2 egg whites, lightly beaten

1. Preheat oven to 425u0b0.
2. In a small bowl, soak the currants in the water for 10 minutes.
3. In a large bowl, whisk the flours, poppy seed, baking powder, baking soda, lemon peel and cinnamon. Using a pastry blender, cut the margarine into the flour mixture until it resembles crumbs.
4. Stir in the yogurt, egg whites, currants and water and mix well.
5. The dough should be somewhat sticky and soft.
6. On a floured surface, roll out the dough until it is 1/2-inch thick, then cut it into rounds using a 2 1/2-inch cutter.
7. Coat a baking sheet with nonstick spray.
8. Place the scones on the sheet, leaving about 1/2-inch between them and bake until lightly browned, about 10 minutes.
9. Serve warm.
10. Yield:
11. 18 scones.

currants, boiling water, flour, cupcake flour, poppy seed, baking powder, baking soda, cinnamon, light margarine, lowfat, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287828 (may not work)