Apple and Black Currant Scones

• 1/2 cup dried apple slices
• 1 1/2 cups wheat germ
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 13 cup margarine
• 1/2 cup black currants or raisins
• 13 cup milk lowfat 2%
• 2 each egg whites slightly beaten

1. Preheat oven to 400F (200C).
2. Coarsely chop the apples; set aside.
3. Combine the wheat germ, flour, sugar, and baking powder.
4. Cut in the margarine until the mixture resembles coarse crumbs.
5. Stir in the raisins and apples.
6. Combine the milk and egg whites; add to the dry ingredients, mixing just until moistened.
7. Turn the dough out onto an ungreased cookie sheet; pat into a 9-inch circle.
8. Cut into eight wedges; do not separate.
9. Bake for 12 to 15 minutes, or until light golden brown.
10. Break apart; serve warm with margarine, fruit spread or honey, if desired.

apple slices, germ, whole wheat flour, baking powder, margarine, black currants, milk, egg whites

Taken from recipeland.com/recipe/v/apple-black-currant-scones-4726 (may not work)