3 c. Hodgson Mill oat bran hot cereal
1/2 c. currants
2 tbsp. granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. lowfat yogurt
1/4 c. peanut oil
2 lg. egg whites
2 tbsp. lowfat milk for brushing tops of scones
1 tbsp. granulated sugar for sprinkling tops of scones

Preheat oven to 400 degrees. In a food processor with steel blade or in a blender, mill Hodgson Mill oat bran hot cereal until fine and flour-like, about 2 minutes.

In a large bowl, combine finely milled oat bran with currants, sugar, baking powder, salt, soda, yogurt, peanut oil and egg whites. Blend until mixture holds together well.

Place on a pastry board which has been sprinkled lightly with oat bran. Knead lightly, 1/2 to 1 minute. Divide into 12 portions. Smooth each portion into a 2 inch circle with a slightly rounded top. Brush tops with additional milk and sprinkle with sugar.

Place scones, 2 inches apart, on an ungreased cookie sheet. Bake for 10-12 minutes, or until scones are golden brown. Serve hot.