Currant Griddle Scones - whole wheat pastry flour

Method

• Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
• Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles coarse crumbs.
• Add enough rice milk to hold the dough together, working it together with your hands.
• Work the currants and walnuts in with your hands, then turn the dough out onto a well-floured board and knead briefly.
• Form the dough into a ball, then roll out to a thickness of about 1/4 inch.
• Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
• Gather up any leftover dough, roll out, and cut until all the dough has been used up.
• Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
• Cook the scones over medium heat or until golden brown on both sides.
• Cool on a rack and serve warm.
• Per scone:
• Calories: 204
• Total fat: 7g
• Protein: 4g
• Fiber: 7g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 120mg