Chocolate Chip Scones

• 1/2 cup currants, chopped
• 2 tablespoons water
• 3 cups low-fat baking mix (such as reduced-fat Bisquick)
• 5 tablespoons sugar, divided
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, chilled and cut into small pieces
• 2/3 cup fat-free half-and-half
• 2 tablespoons semisweet chocolate minichips
• 1 large egg, separated
• 1 tablespoon fat-free half-and-half
• 1/2 cup powdered sugar
• 1 1/2 teaspoons water

1. Preheat oven to 400u0b0.
2. Combine 1/2 cup currants and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH for 45 seconds, stirring every 15 seconds. Cool 10 minutes (do not drain).
3. Combine baking mix, 1/4 cup sugar, and cinnamon in a large bowl. Cut in butter with 2 knives until mixture resembles coarse meal. Add currants, 2/3 cup half-and-half, chips, and egg white; stir until just moist. Drop dough by 1/4 cupfuls onto a foil-lined baking sheet; place pan in freezer 5 minutes. Combine egg yolk and 1 tablespoon half-and-half; brush over tops and sprinkle with 1 tablespoon sugar. Bake at 400u0b0 for 12 minutes or until golden. Cool on a rack.
4. Combine powdered sugar and 1 1/2 teaspoons water; drizzle over scones.

currants, water, lowfat baking mix, sugar, ground cinnamon, butter, chocolate minichips, egg, powdered sugar, water

Taken from www.myrecipes.com/recipe/chocolate-chip-scones (may not work)