3 cups oat bran hot cereal (I use Hodgson Mill)
1/2 cup currants
2 tbsp. granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup low-fat yogurt
1/4 cup peanut oil
2 large egg whites
2 tbsp. low-fat milk (for brushing tops)
1 tbsp. granulated sugar (for sprinkling tops)

Preheat oven to 400°F.

In a food processor with steel blade or in a blender, 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, baking 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 at 400°F for 10 to 12 minutes, or until scones are golden brown. Serve hot.

Makes 12 scones.

Submitted by: Gregg R. Gillespie