Serves: 12
Total Calories: 123

1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup old-fashioned or quick-cooking oats
1/2 cup currants
1 tablespoon poppy seed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon margarine
1 cup fat-free buttermilk
1/4 cup fat-free cholesterol-free egg substitute or 2 egg whites

Heat oven to 375°. Spray cookie sheet with nonstick cooking spray. Mix all ingredients except margarine, buttermilk and egg product in large bowl. Cut in margarine with fork. Mix buttermilk and egg product stir into flour mixture. Drop dough by 1/4 cupfuls onto cookie sheet. Bake about 20 minutes or until golden brown. Remove from cookie sheet. Serve warm.
1 scone: Calories 120 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 240mg Carbohydrate 24g (Dietary Fiber 2g) Protein 4g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 123
Calories from Fat: 7

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