Irish orange and currant scones

Makes: 1 1-cup (250 mL) serving

Ingredients:

1/2 cup (125 mL) Vanilla Ensure®
1/3 cup (75 mL) dried currants
1/4 cup (50 mL) hot water
1 cup (250 mL) old-fashioned oats
1 3/4 (425 mL) cups all-purpose flour, plus 2 tablespoons (30 mL) for rolling
1/3 cup (75 mL) sugar, plus 2 tablespoons (30 mL) for the tops of the scones
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
1 tablespoon (15 mL) orange zest (2 medium oranges)
3 tablespoons (45 mL) unsalted butter or margarine, cut into 1-inch pieces
1/4 cup (50 mL) egg substitute*
1 egg white, beaten, for egg wash

Directions:

1. Preheat the oven to 350° F. Lightly mist a baking sheet with nonstick cooking spray. Combine currants and water and steep for 10 minutes, drain, and pat dry.

2. Place the oats on a baking sheet and toast for 5 minutes. Remove from oven and cool. Increase the oven temperature to 400° F.

3. Place oats in a food processor and process until coarsely ground. Add flour, sugar, baking powder, baking soda, salt, and orange zest. Process the mixture for 15 seconds to combine ingredients. Add butter and process until the mixture looks like coarse meal.

4. Pour dry mix into a large mixing bowl. Add the currants. In another mixing bowl, whisk together the Ensure and the egg substitute. Pour into the dry mixture and stir just until moistened.

5. On a lightly floured surface, knead the dough 10 to 12 times. Pat or roll the dough into an 8-inch circle. Transfer the circle of dough to the prepared baking sheet. Lightly brush the top with egg white and sprinkle with 2 tablespoons sugar. Cut into 12 wedges. Bake for 15 to 18 minutes or until golden brown. Transfer to wire rack and cool slightly. Separate the wedges and serve warm.

*May substitute 1 whole egg; nutrition facts will change

*This recipe can be prepared with Ensure®; Ensure® Plus; Ensure® Fiber; Ensure® High Protein. Nutrition information will vary with product used.