Serves: 8
Total Calories: 165
1. Stir together flours, baking powder, salt and spices. With pastry blender, cut in margarine until mixture resembles coarse crumbs set aside.
2. In large mixing bowl stir together cereal, milk, egg whites and vanilla. Let stand 3 minutes. Mix in currants. Add flour mixture stirring until soft dough forms. Spread dough evenly into lightly greased 9-inch round baking pan.
3. Bake in 375°F oven 20 minutes or until wooden pick inserted near center comes out clean. Cut into 8 wedges.
4. TOPPING: Beat together cream cheese and sweetener. Top each wedge with 1 tablespoon of cream cheese topping. Serve warm.
This Bran Currant Scone With Cream Cheese Topping recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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