If you have half an hour or so to spare, consider a brief stint in the kitchen, mixing up a few ingredients you probably have at hand and turning out a batch of toothsome currant scones.
The following recipe makes an updated variant of scones, the traditional Scottish quick bread.
(Preparation 15 minutes, baking time 20 minutes)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cut into pieces
1/4 cup honey
1/4 cup plain nonfat yogurt
1 egg plus 1 egg yolk
1/2 teaspoon vanilla or almond extract
1 cup currants
1 egg white
Preheat oven to 375 degrees. Lightly grease a baking sheet.
In a large bowl, combine flour, baking powder, baking soda and salt; mix well. Cut in butter until mixture resembles coarse crumbs. In small bowl, combine honey, yogurt, egg, egg yolk and vanilla; mix well. Stir in currants. With fork, stir into honey mixture until moistened. Turn dough onto lightly floured surface; shape into 8-inch circle (1 inch thick). Cut into 8 wedges. Place on greased baking sheet, at least 1 inch apart. Brush with egg white; sprinkle with cinnamon sugar. Bake at for 15 to 20 minutes or until golden brown.
Makes 8 scones.