Categories: Desserts
Ingredients
- 2 cups all-purpose flour (about 9 ounces)
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 1/2 cup fat-free milk
- 1/4 teaspoon vanilla extract
- 1 large egg white
- 1/3 cup dried currants
- 2 teaspoons fat-free milk
- 2 teaspoons turbinado or granulated sugar
Directions
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Preheat oven to 425°.
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Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
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Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft).
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Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.
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Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.