SUNNY WHOLE WHEAT CURRANT SCONES

1 cup white whole wheat flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
6 tablespoons cold butter, cut up
1 cup Sun-Maid Natural Zante Currants
1/2 cup coarsely chopped walnuts, optional
2 tablespoons plus 2 teaspoons granulated sugar, divided
3/4 cup low-fat buttermilk
2 teaspoons egg white

Heat oven to 375 degrees F.

Combine flours, baking powder, baking soda, nutmeg and salt in large bowl. Cut in butter until mixture is the texture of coarse bread crumbs.

Add currants, walnuts and 2 tablespoons sugar and toss to mix evenly.

Stir in buttermilk with a fork until a soft dough forms. If necessary, add 1-2 tablespoons water to moisten all of the flour.

Shape dough into a ball on a lightly floured surface. Divide into 2 parts and shape into 2 round balls.

Press into 6-inch rounds and place on an ungreased cookie sheet. Cut each round into 6 wedges, but do not separate the wedges. Brush with beaten egg white and sprinkle with 2 teaspoons sugar.

Bake for 20 to 22 minutes until golden brown. Break into wedges and serve warm.

Makes 1 dozen scones
Source: Sun-Maid Growers of California